Greek Stuffed Zucchini with Avgolemono Sauce

CategoryCuisineDiets

Topped with a lemony sauce and redolent with parsley and mint, this authentic Greek recipe is perfect for a summer meal when zucchini is plentiful in your garden and grocery store.

Ingredients

 2 tablespoons plant-based butter or olive oil
 2 medium onions, chopped
 1 cup cooked basmati rice, brown or white
 1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste
 ¼ cup hot water
  cup mint, chopped
  cup parsley, chopped
 Salt and pepper to taste
 2 tablespoons soy or chickpea flour
 ½ cup dried breadcrumbs, wheat or gluten-free
 6 medium zucchinis
 Cayenne pepper or hot pepper flakes, if desired (to sprinkle)
Avgolemono Sauce Ingredients
 1 cup water
 ½ cup freshly squeezed lemon juice
 4 tablespoons all-purpose flour, or gluten-free flour
 3 tablespoons olive oil
 1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste
 Pinch ground turmeric

Instructions

1

Set a skillet on medium high heat. Add the plant-based butter or olive oil.

2

Place the chopped onions in the skillet and sauté until golden.

3

Add the rice, mint, parsley, salt and pepper.

4

Dilute the bouillon (cube or paste) in the hot water. Add to the rice mixture. Simmer until the water evaporates, stirring constantly with a wooden spoon.

5

Remove from heat.

6

Add the soy or chickpea flour and bread crumbs. Stir to combine.

7

Preheat oven to 350°F

8

Wash the zucchini, trim ends, and cut in half. Scoop out each center leaving about 1/4 inch of the rind to make a zucchini boat.

9

Fill the zucchini boats with the rice mixture and place in a baking pan.

10

Cover with parchment paper and then foil.

11

Bake for 45 minutes to 1 hour or until zucchini is tender-crisp.

12

Serve with the Avgolemono Sauce. Sprinkle with cayenne pepper or hot pepper flakes, if desired.

Note:
In place of the Avgolemono Sauce, serve with freshly squeezed lemon or tomato sauce.

Avgolemono Sauce
13

Mix all ingredients in a blender.

14

Pour into a small skillet. Whisk until velvety smooth on medium heat. Add more water to reach desired consistency.

Serves 6 to 12

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Ingredients

 2 tablespoons plant-based butter or olive oil
 2 medium onions, chopped
 1 cup cooked basmati rice, brown or white
 1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste
 ¼ cup hot water
  cup mint, chopped
  cup parsley, chopped
 Salt and pepper to taste
 2 tablespoons soy or chickpea flour
 ½ cup dried breadcrumbs, wheat or gluten-free
 6 medium zucchinis
 Cayenne pepper or hot pepper flakes, if desired (to sprinkle)
Avgolemono Sauce Ingredients
 1 cup water
 ½ cup freshly squeezed lemon juice
 4 tablespoons all-purpose flour, or gluten-free flour
 3 tablespoons olive oil
 1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste
 Pinch ground turmeric

Directions

1

Set a skillet on medium high heat. Add the plant-based butter or olive oil.

2

Place the chopped onions in the skillet and sauté until golden.

3

Add the rice, mint, parsley, salt and pepper.

4

Dilute the bouillon (cube or paste) in the hot water. Add to the rice mixture. Simmer until the water evaporates, stirring constantly with a wooden spoon.

5

Remove from heat.

6

Add the soy or chickpea flour and bread crumbs. Stir to combine.

7

Preheat oven to 350°F

8

Wash the zucchini, trim ends, and cut in half. Scoop out each center leaving about 1/4 inch of the rind to make a zucchini boat.

9

Fill the zucchini boats with the rice mixture and place in a baking pan.

10

Cover with parchment paper and then foil.

11

Bake for 45 minutes to 1 hour or until zucchini is tender-crisp.

12

Serve with the Avgolemono Sauce. Sprinkle with cayenne pepper or hot pepper flakes, if desired.

Note:
In place of the Avgolemono Sauce, serve with freshly squeezed lemon or tomato sauce.

Avgolemono Sauce
13

Mix all ingredients in a blender.

14

Pour into a small skillet. Whisk until velvety smooth on medium heat. Add more water to reach desired consistency.

Serves 6 to 12

Greek Stuffed Zucchini with Avgolemono Sauce