Best 3 Greek Stuffed Zucchini Kolokithakia Yemista Avgolemono Recipes
**Discover the Culinary Delights of Greek Stuffed Zucchini: A Flavorful Odyssey Awaits**
Embark on a culinary journey to the heart of Greek cuisine with kolokithakia yemista avgolemono, a traditional dish that tantalizes taste buds with its symphony of flavors. Stuffed zucchini, known as kolokithakia yemista in Greek, is a delightful vegetarian dish that showcases the vibrant flavors of the Mediterranean. These hollowed-out zucchini boats are meticulously filled with a savory mixture of rice, herbs, and aromatic spices, creating a harmonious balance of textures and flavors. The dish is then oven-baked, allowing the zucchini to soften and absorb the delectable filling. Accompanying this flavorful creation is a luscious avgolemono sauce, a velvety blend of eggs, lemon juice, and broth that adds a touch of richness and tanginess. Indulge in this authentic Greek recipe that promises a satisfying and unforgettable dining experience. Prepare to be captivated by the harmonious blend of flavors and textures as you savor each bite of this culinary masterpiece.
GREEK STUFFED ZUCCHINI (KOLOKITHAKIA YEMISTA AVGOLEMONO)
A delcious way to use up loads of large zucchini. I figure one medium to large zucchini per person, per serving, depending on appetite.
Provided by evelynathens
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
- You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
- Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
- Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
- Level opening neatly so that no filling comes out.
- Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
- Put in the stock cubes and the butter and cover.
- Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
- Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
- Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
- In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
- Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
- Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
- Taste, if it needs more lemon, add up to 1/2 more.
- This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
- When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
- Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.
GREEK STUFFED ZUCCHINI
This is a tasty meat and vegetables with just the right spices to make it a flavorful dish. I got this from the ladies of the Greek Orthodox Church. They always have something special cooking in the kitchen.
Provided by glitter
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Slightly brown the meat, drain if needed.
- Add the seasonings.
- Cook onions and the garlic in the olive oil.
- Add wine and tomato then cook your mixture 30 minute.
- Let it cool slightly, then quickly stir in the egg whites and bread crumbs.
- Set aside while preparing the zucchini.
- Trim both ends of the zucchini and slice in halves lengthwise.
- Parboil them for 3 minutes in salted water.
- Carefully, remove onto paper towels and drain.
- Place into an oiled, flat roasting pan.
- Scoop out the centers discarding the pulp.
- Spoon the meat filling into the shells.
- Top each with bread crumbs, moistened with oil or butter.
- Sprinkle with the grated cheese over all.
- Bake at 350°F for 40 minutes or until crumbs are golden and the zucchini are very tender.
Nutrition Facts : Calories 436.8, Fat 25.9, SaturatedFat 7.3, Cholesterol 49.7, Sodium 615.8, Carbohydrate 25.2, Fiber 4.3, Sugar 8.4, Protein 19.1
VEGETARIAN GREEK STUFFED ZUCCHINI
Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 375*F.
- Lightly oil a baking sheet.
- Slice the zucchini in half lengthwise.
- With a paring knife, score the flesh about 1/2 inch deep.
- Place the cut sides down on the baking sheet.
- Sprinkle with the sherry and cover with foil.
- Bake for about 20 minutes, until yielding but still firm.
- While the zucchini bakes, make the sauce.
- Heat the oil in a saucepan, add the onions and garlic, and saute for about 10 minutes, until the onions are translucent.
- Add the tomato paste, tomatoes, oregano, cinnamon, and sherry.
- Then bring to a boil; reduce the heat and simmer for 10 to 15 minutes.
- Add the salt and pepper to taste.
- Cover and set aside.
- While the sauce is simmering, prepare the filling.
- Saute the onions and garlic in the oil for about 10 minutes, until the onions are translucent.
- In a bowl, combine the sauteed onions with the walnuts, feta, currants, and lemon juice.
- Stir in the rice.
- When the zucchini is tender, use a spoon to scoop out the flesh, leaving a thin 1/4 inch shell.
- Chop the flesh and add it to the filling.
- Mound the filling in the shells and sprinkle with seasoned bread crumbs and olive oil, if desired.
- Bake, uncovered, for about 10 to 15 minutes.
- To serve, ladle some of the tomato sauce onto each plate.
- Place a stuffed zucchini on the sauce and top with grated feta.
- Garnish with oregano leaves, if you wish.
- Enjoy!
Nutrition Facts : Calories 666.9, Fat 34.7, SaturatedFat 6.3, Cholesterol 16.7, Sodium 788.3, Carbohydrate 66.5, Fiber 10.5, Sugar 23.2, Protein 14.2
Tips:
- Use fresh, firm zucchini. Overripe zucchini will be too soft and watery.
- Hollow out the zucchini carefully. You don't want to puncture the skin.
- Don't overcook the zucchini. It should be tender but still have a slight crunch.
- Use a variety of fillings. There are endless possibilities, so get creative!
- Serve the zucchini hot or cold. They're delicious either way.
Conclusion:
Greek stuffed zucchini, also known as kolokithakia yemista avgolemono, is a classic Greek dish that is both delicious and versatile. It can be made with a variety of fillings, making it a great way to use up leftovers. The zucchini are first hollowed out and then filled with a mixture of rice, ground beef, vegetables, and herbs. They are then baked in a tomato sauce and topped with a creamy avgolemono sauce. Greek stuffed zucchini are a hearty and flavorful dish that is perfect for a main course or side dish.
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