Zucchinis in egg and lemon sauce

Zucchinis in egg and lemon sauce

Kolοkythakia me avgolemono
Title in Greek: 
Κολοκυθάκια με αυγολέμονο
Recipes Categories: 
Zucchinis in egg and lemon sauce
Preparation Time: 

10 medium-sized zucchinis
3 onions, finely chopped
2 teacups long-grain rice, washed and strained
1 teacup olive oil
2 tablespoons parsley
1 tablespoon mint
2 eggs
The juice of 1 lemon

Cooking Time: 
Cooking Directions: 

- Wash the zucchinis. Using a teaspoon scoop their middle fleshy part out, being careful not to damage their skin. 
- Shred the courgette pulp finely, place it in a bowl and keep it aside. In a pot, saute the onions in the oil on medium heat. 
- Add the shredded courgette pulp, the rice, the parsley, the mint, a little water, salt and pepper. 
- Let them cook for 10 minutes on a medium fire. Take off the heat. 
- Fill the hollowed courgettes with the prepared stuffing. 
- Place them in a large saucepan, add a small amount of water and cook over a medium fire for about 35-40 minutes.
Prepare the egg and lemon sauce as follows:
In a bowl, beat the egg whites with an egg-beater; add the egg yolks, beating all the time. Gradually add the lemon juice and some broth from the saucepan with the stuffed courgettes. Remove the saucepan from the fire. Pour the egg and lemon sauce over the courgettes shaking the saucepan a few times, so that the sauce spreads everyivhere. Serve warm.

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