Zucchini stuffed with lemon sauce
Craving something light yet flavorful? Dive into the delightful world of Zucchini Stuffed with Lemon Sauce! This dish is a true celebration of freshness, combining the tender crunch of zucchini with a zesty lemon sauce that dances on your palate. It's the perfect meal for those who love a hint of citrus and a dash of elegance on their plate. Whether you're hosting a dinner party or just treating yourself, this dish is sure to impress. So go ahead, give it a try and let the flavors whisk you away to culinary bliss!
Ingredients
- * 250 g ground beef
- * 7-8 medium zucchini
- * 1 large onion chopped
- * 1 cup rice Carolina type
- * ½ bunch dill chopped
- * ½ bunch chopped parsley
- * Salt and pepper
- * 1 lemon
- * 1 egg
Instructions
- Wash the courgettes and pour the interior carefully with the help of "special tool".
- To prepare the filling, in a deep pan with a little good olive oil saute minced onion. Add half of the material removed from the zucchini, salt, pepper, parsley, dill and 1 cup water and boil for a twenty minute. Finally, add rice, stir well and extinguish the fire. The filling is now ready to "insert" inside the pumpkins ...
- So fill the cylindrical green and succulent marrows loose - loose, taking care not to burn ...
- Once the fill and kapakosoume (the fasten with toothpicks, if you want), place them tightly with caution in a pot next to each other and cover with water. Pour a little oil, salt, lemon and other materials which are removed from the zucchini and simmer for 20 to 30 minutes.
- Strain liquid in pot, dissolve one teaspoon of flour and the states to make the lemon sauce. So Beat the egg with the juice of 1 lemon, add the egg and slowly - slowly in broth sourosame. Finally, pour the lemon sauce on the zucchini and
Video
Notes
Remember, the key to a fantastic Zucchini Stuffed with Lemon Sauce is in the love and care you put into making it. Enjoy every slice, and don't forget to share your culinary creations with me. Bon appétit!