Greek stuffed courgettes

    1 hour 15 min

    A mixture of beef mince, rice, mint and parsley are stuffed into hollowed out courgettes and served with a fresh egg and lemon sauce.This dish is a very typical Greek recipe that is made whenever the extended family meet up, or grown-up children come home for a visit! It is pure comfort food for Greeks.

    7 people made this

    Serves: 4 

    • 45g uncooked white rice
    • 8 courgettes, ends trimmed
    • 450g beef mince
    • 4 shallots, chopped
    • 2 cloves garlic, finely chopped
    • 5g freshly chopped mint
    • 15g freshly chopped parsley
    • 2 tablespoons olive oil
    • salt and ground black pepper to taste
    • 3 tablespoons water
    • Avgolemono sauce
    • 2 eggs, separated
    • 4 lemons, juiced

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Place rice in a bowl, cover with water and allow to soak for 1 hour.
    2. Slice a long, 1cm thick slice from the side of each courgette to serve as a lid; hollow out the flesh and seeds from the inside of the courgette with a spoon, leaving a 1cm thick shell. Discard the flesh, or save for another use. Drain, and place the soaked rice in a bowl. Mix in the beef mince, shallots, garlic, mint and parsley. Stuff the courgette boats about 3/4 full with the mixture; stuffing will expand during cooking. Cover the courgette with the cut-off lid slices.
    3. Heat the olive oil in a large pan over medium heat; season the oil with salt and pepper. Place the stuffed courgettes into the pan, pour water around the courgettes, then reduce heat to medium low. Cover with a lid, and cook until the courgettes are tender and the beef mince is cooked through, about 35 to 40 minutes.
    4. About 10 minutes before the courgettes are fully cooked, beat the egg whites in a bowl with an electric mixter until stiff peaks form. Whisk in the yolks and lemon juice until well combined. Remove the courgettes from the pan, keeping the juices and set the courgettes aside in a warm place. Whisk about 1/2 of the juices in the pan into the egg mixture by tablespoons, then pour the egg mixture into the pan with the remaining liquid. Over low heat, combine the egg-based sauce with the pan liquid by gently rotating the pan to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon but without letting it boil.
    5. Serve the stuffed courgettes with the lemon sauce.

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    Reviews in English (2)


    It was quite tasty, but a little dry. Maybe it was the meat I used. It had very little fat in it. Husband enjoyed the unusual flavour of the mint in such a beefy dish. Easy to prepare for an evening meal.  -  02 Dec 2010  (Review from Allrecipes US | Canada)


    I love all the ingredients in this recipe, but I did not enjoy this dish. The final product came out soggy and bland. It was not unpleasant so I think I may tamper with cooking process by baking the stuffed zucchini in the oven, add more spices and veggies.  -  25 Sep 2012  (Review from Allrecipes US | Canada)