Stuffed Zucchini with Saffron

Stuffed Zucchini with Saffron


  • 10 large zucchinis
  • 2 onions, finely cubed
  • 200ml olive oil
  • 500g ground beef, twice ground
  • 10 tbsp Carolina rice
  • 10 Saffron threads
  • 2 carrots, grated
  • 1/2 bunch parsley, finely chopped
  • 1/2 bunch dill, finely chopped
  • salt
  • freshly ground pepper
  • a few sprigs of parsley and dill

For the avgolemono sauce

  • 2 eggs
  • juice of 2 lemons
  • zest of 2 lemons


Remove the stem and slice off part of the bottom of the zucchini so they can stand upright in the pot.
Cut a slice off the top to use as a lid. Using a special tool or a spoon scoop out the inside flesh of the zucchini and finely chop. In a deep pan, heat up 1/2 the olive oil and sauté the onions for 3-4 minutes.
Add the zucchini (the finely chopped flesh) and the carrots and continue to sauté for 2-3 minutes.
Finally, add the ground beef and sauté until golden brown. Add the rice, the herbs, the Saffron and sprinkle with salt and pepper.
Add 1 cup water for the stuffing to expand.
Stir well to combine.
Take the stuffing and using a spoon, stuff the zucchini 3/4 of the way. Cover with the slice we reserved as a lid.
Place the zucchini upright in a narrow pot.
Pour over the rest of the olive oil and add water to cover the zucchini just over halfway
Add the bunches of parsley and dill tied with a string.
Sprinkle with salt and pepper.
Cover the pot, bring to a boil, and then simmer on medium heat for about 30 minutes.
Beat the egg whites with a whisk, add the egg yolks, while still beating and then gradually add the lemon juice and zest.
Add a bit of the water from the pot to the avgolemono sauce and then pour the sauce over the zucchini in the pot, shaking the pot by the handles.

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