This is one of those dishes that instantly makes you think of home, family, and comfort. The tender zucchini filled with a fragrant mixture of rice, herbs, and ground beef, all brought together with a velvety lemon-egg sauce, is pure soul food. It’s the kind of recipe that brings everyone to the table and lingers in your memory long after the last bite.

STEP 1

Prepare the zucchinis: Cut off the tops and hollow them out gently with a tea spoon, keeping the flesh aside for another recipe.

STEP 2

Make the filling: In a bowl, mix the ground beef, rice, onions, dill, parsley, mint, olive oil, salt, and pepper.

STEP 3

Stuff the zucchinis: Fill each zucchini about ¾ full, leaving space for the rice to expand.

STEP 4

Cook: Place the zucchinis in a large pot. Add the water, olive oil, salt, and pepper. Cover with the lid and simmer gently for about 1 hour, until the zucchinis are tender.

STEP 5

Prepare the avgolemono: In a bowl, whisk the eggs. Add the lemon juice and cornstarch, then slowly temper with hot broth from the pot while whisking.

STEP 6

Finish the dish: remove the pot from the heat and immediately pour in the egg-lemon mixture. Swirl the pot gently (do not stir with a spoon) to distribute the sauce evenly without curdling.

Serve warm, with the silky egg-lemon sauce spooned generously over each zucchini. This dish pairs beautifully with Gratsi White – its smooth, vibrant character balances the citrusy creaminess of the sauce and makes the meal feel even more like home.