Greek Stuffed Zucchini with Avgolemono Sauce

CategoryCuisineDiets

Redolent with parsley and mint, this recipe is perfect for a summer meal when zucchini is plentiful in your garden and grocery store. Top with our tart, creamy lemon sauce and enjoy. It will have you dreaming of the Greek Isles.

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)

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, bread crumbs, and lemon juice. 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.

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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)

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, bread crumbs, and lemon juice. 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.

Greek Stuffed Zucchini with Avgolemono Sauce