Stuffed Zucchini with Ricotta, Rice, Greens in Avgolemono Sauce

Name: Stuffed Zucchini with Ricotta, Rice, Greens in Avgolemono Sauce - Marina E.
Ingredients: 2 zucchinis Filling: 2 tablespoons rice 2 tablespoons chopped onion 2 tablespoons fresh ricotta or cottage cheese 2 tablespoons grated feta or telemea 1 tablespoon grated pecorino; parmesan or cheese 1 egg white 1 bunch of herbs: basil; mint; dill; sage... and whatever else you like; but mint should not be missing oil salt Avgolemono sauce: 1 egg yolk juice from 1 lemon vegetable broth oil salt

Salad - Stuffed Zucchini with Ricotta, Rice, Greens in Avgolemono Sauce by Marina E. - Recipia

Stuffed zucchini represents a delicious and healthy choice for a flavorful meal. We start by preparing the zucchinis, cutting them in half and carefully scooping them out, ensuring that we leave a thin layer of fleshy pulp. They are brushed with a drizzle of olive oil or sunflower oil, then can be fried in a non-stick pan or on the grill, to achieve a slightly smoky flavor and a delicious texture. Meanwhile, we turn our attention to the rice filling. In a pan, we add oil and a pinch of salt, then add finely chopped onion. We let the onion sauté lightly until it becomes translucent, then add the rice. We mix well to incorporate the flavors. The next step is to gradually add warm broth, stirring constantly. We let the rice simmer on low heat until it is almost cooked, being careful not to stick. Once the rice is ready, we take care of the zucchini pulp we scooped out earlier. It is blended in a blender together with various herbs, such as dill, parsley, or basil, for a fresh and vibrant taste. The resulting mixture is added to the pan with rice, along with our favorite cheeses, such as feta or mozzarella, and the lightly beaten egg white. It is important to turn off the heat before adding these ingredients to prevent overcooking. We carefully fill each half of the zucchini with this rich and flavorful mixture. If you have more zucchinis, you can place them in a pot, hole side up, and boil them in broth, covered, until halfway done. If, however, you only have a few zucchinis, you can opt for steaming or baking in the oven, covered with aluminum foil to retain moisture. To complete this dish, we prepare a simple yet delicious sauce. In a small pan, we combine an egg with fresh lemon juice, oil, salt, and a little broth. We gently heat the mixture, stirring constantly, until we achieve a creamy sauce, but not too runny. We serve the stuffed zucchinis with this savory sauce, ideally a little warm to savor all the flavors. If there is leftover filling, feel free to turn it into zucchini fritters, fried or baked, so as not to waste any of this delicacy. This is a recipe that brings together fresh ingredients and Mediterranean flavors, perfect for a family meal or a special occasion.

Ingredients

2 zucchinis Filling: 2 tablespoons rice 2 tablespoons chopped onion 2 tablespoons fresh ricotta or cottage cheese 2 tablespoons grated feta or telemea 1 tablespoon grated pecorino
parmesan or cheese 1 egg white 1 bunch of herbs: basil
mint
dill
sage... and whatever else you like
but mint should not be missing oil salt Avgolemono sauce: 1 egg yolk juice from 1 lemon vegetable broth oil salt

Stuffed Zucchini with Ricotta, Rice, Greens in Avgolemono Sauce

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