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Tomatoes aren't the only thing Greeks stuff. Besides tomatoes, aubergines, green peppers, onions these zucchini are great. But these zucchini aren't stuffed like a tomato and baked in the oven. These are boiled in a pot and thickened with an egg and lemon sauce.
Something different when you've eaten baked stuffed tomatoes once a week for three months.
The zucchini/kolokythakia/courgettes are hollowed out with an apple corer or a small teaspoon
The stuffing is similar to the other 'yemista', with or without minced beef. Rice, onions and lots of herbs, mint, basil, parsley and even a little dill. Raisins and pine nuts are a tasty addition if you're omitting the meat.
Make a 'cork' with the top of zucchini, paring away the sides for a snug fit and lay them down in a big shallow pot. Cover them with water, add a little olive oil
Cover them with a plate to hold them down to stop them jiggling and losing their innards. Mind you even if the stuffing all falls out they would make a good soup.
To finish off thicken the whole pot with an egg and lemon sauce.
An egg and the juice of a couple of lemons are beaten well together and hot juice (not boiling ) is slowly added, slowly so it doesn't all curdle. Mix the egg lemons and liquid back into the pot, swirl the pot around a bit and you've got a real dinkum greek meal in a pot.
You don't even need a greek salad. Just add some feta cheese, a glass of wine, bread and dig in.
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How long do you boil them? We usually get far too many ripening at once in the season so this would be a good way for me to use them up,
ReplyDeleteThey need about half an hour, till the rice is cooked. The zucchini should be soft by then. Poke a fork in them and simmer for another 10 minutes if you think they are a little hard still
DeleteZucchinis can be grated into a lot of recipes. I don't like them in a cake but grate them into burgers, meatballs, stews, stirfries, meatloaf, just about anything and it adds a little bulk without too much of the zucchini flavour.
DeleteIn the winter I put leeks into everything, in the summer zuchini
I always thought Zucchini was an American word for Courgettes/Marrows? More Greek recipes please LA.
ReplyDeleteI'm not sure which part of the world calls them zucchinis. I'll have another zucchini recipe in a few days. I'm making a greek ratatouille tomorrow.
DeleteApparently Zucchini is an Italian word. Sounds it too.
DeleteThanks Dave
DeleteA zucchini meal, that sounds good to me!!! Needless to say, I'm not a zucchini lover.
ReplyDeleteBut baked, stuffed tomatoes! Yummmmmmmm! :-)
Im not a great fan of zucchini but theyre ok as part of a dish. Sometimes I stuff a couple along with the tomatoes and green peppers. Yesterday I made a quiche and grated 2 into that. Just added bulk but didnt make a difference to the taste.
DeleteI make it often, the sauce is different, I'm interested in the egg and lemon sauce.
ReplyDeleteWhat sauce do you use? I'm interested in your version!
DeleteTomato sauce, fried onion, garlic, salt, pepper, tomatoes. Sometimes a little chicken soup powder for taste.
DeleteThanks Yael. I'll try that sauce, if my traditional person will let me
DeleteThis sounds very yummy
ReplyDeleteOnly problem I always forget to check my garden and my zucchini end up huge. Way too big for the pot lol might just buy some and give it a go
I actually got 2 zucchinis from the garden last night. Rather small. K likes the big ones noilef
DeleteBoiled
DeleteThat looks very good. The only things I stuff are peppers; they're easy.
ReplyDeleteYes, they definitely are the easiest . No faffing about with hollowing out vegetables and poking holes in them.
DeleteI've never tried cooking them that way, think I might try that.
ReplyDeleteThey're a little fiddly but worth the try
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