Greek Stuffed Courgettes (zucchini) w/Rice & Egg Lemon Sauce - Γεμιστά Κολοκύθια με ρύζι &Αυγολέμονο

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still being versatile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more cost-effective and have a longer shelf life.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Bulgur is often cheaper and cooks faster than rice.

Preheat oven to 180°C (350°F).

Slice courgettes in half lengthwise and scoop out the flesh.

Chop the scooped flesh and set aside.

Heat olive oil in a skillet over medium heat until shimmering.

Sauté onion until translucent, about 3-4 minutes.

Add chopped courgette flesh and cook for another 5 minutes.

Stir in rice and fresh herbs, cooking for 2-3 minutes.

Add tomato and water, season with salt and pepper, and simmer until rice is tender, about 15-20 minutes.

Stuff the courgette halves with the rice mixture and place in a baking dish.

Drizzle with olive oil and cover with foil.

Bake for 30 minutes until courgettes are tender.

In a bowl, whisk together egg, corn flour, lemon juice, and lukewarm water until smooth.

Remove courgettes from the oven and pour egg-lemon mixture over them.

Return to the oven for an additional 10 minutes until the sauce is set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens