Stuffed Zucchini with Egg-Lemon Sauce Recipe: Greek Style

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. For more comforting stuffed vegetable and egg-lemon sauce recipes from around the Mediterranean, explore our guide to Greek Zucchini Pie Kolokithopita, our post on Baked Zucchini in Tomato Sauce, and our article on Grilled Zucchini with Hazelnut Salsa Verde and Labneh.

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

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

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

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.

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.

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.