Kolokythakia - zucchini in the pot

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.