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.