Ingredients:
| 1/2 |
lb |
Beef (Minced) |
| 1 |
Bunch |
Dill (Finely Chopped) |
| 2 |
Whole |
Egg |
| 2 |
Whole |
Lemons (Juiced) |
| 1 |
Pinch |
Mint (To Taste) |
| 3/4 |
Cup |
Olive Oil |
| 2 |
Medium |
Onion (Finely Chopped) |
| 1 |
Bunch |
Parsley (Finely Chopped) |
| 1-2 |
Pinch |
Pepper (To Taste) |
| 3/4 |
Cup |
Rice |
| 2-3 |
Pinch |
Salt (To Taste) |
| 12 |
Small |
Zucchini |
|
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Directions:
- Wash the zucchini, carefully remove the inside, and cut the pulp finely.
- In some oil, fry together the pulp, minced beef, onion, rice, and seasonings.
- When rice starts to get tender, remove pan from heat and stuff the zucchini with the mixture.
- Place the zucchini in a baking dish with 2-3 cups of water and cook on low heat for approx. 40 minutes.
- In a soup bowl, beat the eggs and slowly add the lemon juice, continuing to beat with a fork.
- While beating, slowly add the juice from the baking dish.
- Pour the sauce over the stuffed zucchini and serve.
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