FROM-THE-VILLAGE STUFFED ZUCCHINI
Zucchini • Meat • Lemon Zest • Dill
Serves 4
This classic Greek summer dish is typically made with a light-skinned summer squash known as marrow vegetable, but zucchini or any other summer squash make a perfect substitute. The vegetables are hollowed out and then stuffed with meat and herbs, so select the thickest zucchini or squash you can find. A zesty, creamy avgolemono sauce balances the savory meat stuffing. This dish is all about the sauce, so I make sure to follow the French way and add some extra fat by way of EVOO and an extra egg yolk.
You can prep the stuffed zucchini or squash a day early, then cover and refrigerate until you’re ready to cook. And while this dish is traditionally made with beef or lamb, you can also use turkey, or a blend of meats, depending on your preference. When you make this you’ve got the perfect 3:1 veg-to-protein ratio in the bag!
For the Zucchini:
4 large zucchini, halved crosswise
2 teaspoons unsalted butter
1 small yellow onion, chopped (about ¾ cup)
Celtic sea salt
3 garlic cloves, minced
½ pound ground beef, turkey, or lamb
1¾ cups Mineral-Rich Bone Broth or store-bought low-sodium chicken stock
¾ cup Arborio or long-grain rice
2 tablespoons chopped fresh dill
¼ cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh mint
2 teaspoons grated lemon zest
¼ teaspoon freshly ground black pepper
1 egg white (save the yolk for the sauce)
For the Avgolemono Sauce:
3 egg yolks
Juice of 1 lemon
½ cup low-sodium chicken broth, warmed
1 tablespoon extra-virgin olive oil
Celtic sea salt
2 ounces feta cheese, crumbled, for garnish (optional)
To prepare the zucchini: Use a corer, melon baller, or sharp spoon to hollow out the zucchini halves. The remaining walls of the vegetable should be thin, yet sturdy enough to hold the meat stuffing. Mince the scooped-out zucchini pulp and set it aside.
In a large skillet, melt the butter over medium heat. Add the onion and sauté, adding a pinch of salt to help the onions soften. Cook until tender, 3 to 4 minutes. Add the garlic and cook for another minute. Transfer the vegetables to a bowl and set aside.
Increase the heat under the pan to medium-high, add the ground meat, and cook until browned, 8 to 10 minutes. Carefully drain off the excess fat, then return the onion-garlic mixture to the pan along with 1 cup of the broth, the rice, dill, parsley, mint, lemon zest, pepper, and the minced zucchini pulp. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
Transfer the stuffing to a large bowl and allow it to cool for 5 minutes. Add the egg white and mix well.
Using a spoon, fill the hollowed zucchini halves with the stuffing, pressing gently to make sure it fills the whole cavity. Set the stuffed zucchinis in the same pan and add the remaining ¾ cup broth. Cover the pan and simmer until the zucchinis are tender, about 20 minutes.
Meanwhile, prepare the avgolemono sauce: Heat a small saucepan over low heat. In a small bowl, beat the egg yolks until frothy, then transfer to the saucepan. Slowly whisk in the lemon juice, followed by a stream of the hot—but not boiling—chicken broth. Whisk constantly over low heat until the sauce thickens, 3 to 5 minutes.
Plate the stuffed zucchini and glaze them with the sauce. Drizzle the zucchinis with the olive oil and sprinkle them with sea salt. Garnish with feta cheese if desired.
