Stuffed zucchini with lemon eggnog

Stuffed zucchini with lemon eggnog


Fest Magic non-stick casserole N24 cm – click here
Fest Magic non-stick semi deep casserole N28cm – click here
Fest Magic non-stick saucepan N18cm – click here

Ingredients for 6-8 people

8-10 medium zucchini, peeled and emptied lengthwise

For the stuffing

600 gr. ground beef from a kilo or cap (relatively lean piece)

120 gr. long grain or  rice

160 gr. chopped spring onions (about 6-8)

12 gr. fresh chopped mint

10 gr. fresh chopped dill

10 gr. fresh chopped parsley

1 egg 1 tbsp. Virgin olive oil

Salt ,Pepper

For the Fest non-stick casserole

1 liter of vegetable broth

juice of 1 lemon

1 carrot in slices

120 ml. Virgin olive oil

Salt ,Pepper

For the eggnog

2 eggs (separate yolks and egg whites)

2 tbsp. corn flour

Juice of 1. Lemon


1. Preparation:

Pour the zucchini with the special knife. Finely chop onions, dill, parsley, mint. Boil water to make the vegetable broth. Cut the carrot into slices and squeeze one lemon.

2. Prepare the filling:

In a large bowl, pour all the ingredients of the filling and knead for 2-3 minutes.

3. Fill the zucchini:

Choose a Fest non-stick semi deep casserole, for zucchini. Spread the carrot slices on the bottom. Bring the filling bowl and zucchini near you and start filling them with your fingers. Each stuffed zucchini is put in the Fest non-stick semi deep casserole from below. When you’re done, if there’s any leftover stuffing, make round meatballs and make small giouvarlakia and place them around the center or between zucchini gaps. However, not at the edges.

4. Cook stuffed zucchini:

Pour into the Fest non-stick pan with the zucchini, oil, lemon and broth, which will logically cover them. If not, don’t worry, because in the cooking process everything will be cooked, since you will put a plate on top of them to keep them in place but also to help to liquefy the steam, cooking what does not swim in the juice from the beginning. Cook in medium heat your stuffed zucchini for 35-40 minutes, until the zucchini are soft.

5. Prepare the eggnog:

Allow the food to cool for no more than ten minutes, so that the temperature drops (ideally below 60ºC) for two reasons. On the one hand, so that you can manage the broth, but mainly so that the egg does not “cut” in contact with the broth.

Put the egg whites in a bowl and the yolks in another.

6. Whisk the eggs:

Whisk the egg whites into a light meringue in a bowl, then the yolks for a minute to thicken a bit and then pour the whipped yolks into the egg whites.

7. Incorporate the corn flour into the lemon:

Mix the lemon with the corn flour

8. Finish the eggnog:

First, remove the juice from Fest’s non-stick semi deep casserole  in a bowl.

If the broth is still hot, wait until it reaches the next stage to reach below 60ºC, as we explained above. Then incorporate the lemon-corn flour mixture into the beaten eggs in a Fest non-stick saucepan.

Finally, put a Fest non-stick saucepan an on medium / low heat to the eye and start incorporating the broth into the mixture, beating with a whisk. Gradually the mixture will lose its foam and begin to coagulate in a nice white sauce that is your eggnog.  So gentle heating and constant stirring are the secrets to ideally tie the eggnog. If you see that it does not bind, take out a small amount of the sauce with a mug, add another tablespoon of corn flour, mix well and incorporate it back into the normal pot.


You can use 2 plates. One for zucchini and one for egg-lemon sauce. First serve the zucchini and then serve the eggnog with a sauce ladle, adding a little freshly ground pepper.

Source: Caruso.gr