📝 About This Recipe
A cornerstone of the Greek 'Lathera' tradition, these tender zucchini boats are filled with a savory mixture of beef, rice, and aromatic herbs. The dish is elevated to gourmet status by the addition of a luxurious Avgolemono—a frothy, velvet-textured egg-lemon sauce that coats the vegetables in a bright, tangy embrace. It is a comforting, elegant meal that captures the essence of a sun-drenched Athenian kitchen.
🥗 Ingredients
The Zucchini
- 8-10 pieces Medium Zucchini (straight and firm, about 6 inches long)
- 1 teaspoon Salt (for seasoning the hollowed shells)
The Filling
- 500 grams Ground Beef (lean, or a mix of beef and pork)
- 1/2 cup Glacé or Arborio Rice (rinsed well)
- 1 large Yellow Onion (very finely grated or minced)
- 1/4 cup Extra Virgin Olive Oil (Greek Koroneiki variety preferred)
- 1/2 bunch Fresh Dill (finely chopped)
- 1/2 bunch Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Mint (finely chopped)
- to taste Salt and Black Pepper
The Braise
- 2-3 cups Beef or Vegetable Broth (enough to reach halfway up the zucchini)
- 1 tablespoon Butter (for richness in the poaching liquid)
The Avgolemono Sauce
- 2 large Eggs (at room temperature)
- 2 pieces Lemons (juiced (about 1/3 cup))
- 1 teaspoon Cornstarch (optional, for a more stable sauce)
👨🍳 Instructions
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1
Wash the zucchini and trim the ends. Using a zucchini corer or a long narrow spoon, carefully hollow out the centers, leaving a 1/4-inch thick shell. Save half of the scooped-out flesh and chop it finely to include in the filling.
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2
Lightly salt the inside of the hollowed zucchini shells and set them aside upside down to drain any excess moisture.
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3
In a large mixing bowl, combine the ground beef, uncooked rice, grated onion, olive oil, chopped herbs (dill, parsley, mint), the reserved chopped zucchini flesh, salt, and a generous amount of black pepper.
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4
Knead the filling mixture with your hands for about 2-3 minutes. This ensures the rice is well-distributed and the meat becomes tender.
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5
Stuff each zucchini shell with the meat mixture using your fingers or a small spoon. Do not pack too tightly, as the rice will expand during cooking. Leave about half an inch of space at the top.
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6
Place the stuffed zucchini horizontally or vertically (depending on your pot size) in a deep, wide pot. They should be snug but not crushed.
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7
Pour the broth and butter into the pot until the liquid reaches halfway up the sides of the zucchini. Place a heavy heat-proof plate upside down over the zucchini to keep them submerged and prevent them from moving.
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8
Bring to a gentle boil, then reduce heat to low, cover the pot with a lid, and simmer for 40-45 minutes until the zucchini are fork-tender and the rice is cooked.
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9
Once cooked, remove the pot from the heat. Carefully ladle out about 1.5 to 2 cups of the hot cooking liquid into a heat-proof jug. Let the liquid cool slightly for 2 minutes.
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10
In a separate bowl, whisk the eggs vigorously until frothy (about 2 minutes). Slowly whisk in the lemon juice (and cornstarch if using).
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11
Temper the eggs: Very slowly, almost drop by drop at first, pour the hot cooking liquid into the egg-lemon mixture while whisking constantly. This prevents the eggs from curdling.
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12
Pour the tempered Avgolemono sauce back into the pot over the zucchini. Gently shake the pot (do not stir with a spoon) to distribute the sauce evenly.
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13
Place the pot back on very low heat for 1-2 minutes, shaking constantly, until the sauce thickens slightly and becomes glossy. Do not let it boil.
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14
Remove from heat and let the dish rest for 10 minutes before serving to allow the sauce to set and the flavors to meld.
💡 Chef's Tips
Choose zucchini that are straight and uniform in size for even cooking. Never boil the sauce once the egg-lemon mixture is added, or it will break and curdle. If you have leftover filling, roll them into small meatballs (giouvarlakia) and cook them alongside the zucchini. Using room temperature eggs is crucial for a smooth, airy Avgolemono sauce. For a vegetarian version, replace the meat with a mix of sautéed mushrooms and extra pine nuts.
🍽️ Serving Suggestions
Serve warm in shallow bowls with a generous ladle of extra sauce. Pair with a crisp, chilled Assyrtiko or a dry Rosé wine. Accompany with crusty sourdough bread to soak up the velvety lemon sauce. A side of brined Kalamata olives provides a perfect salty contrast to the creamy sauce. Finish with a sprinkle of fresh dill and a crack of white pepper.