The avgolemono sauce really makes this dish.
Preheat oven to 350.
Slice zucchini in half lengthwise and remove inner flesh. Chop flesh into very small pieces.
Heat the EEVO in a large skillet over medium heat.
Add the zucchini flesh, beef, onion, rice and seasoning.
Cook until beef is no longer pink, about 8-10 minutes.
Stuff each zucchini half with the mixture.
Place in a baking dish with 2 cups water and bake for about 40 minutes.
Whisk together eggs and lemon juice and SLOWLY add some of the liquid from the baking dish to make a sauce.
Place zucchini on a platter (or individual rectangle plates), ladle avgolemono sauce over and server.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1321g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1426 | ||
Calories from Fat: 693 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77g | 103 % | |
Saturated Fat 46.4g | 232 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1113mg | 38 % | |
Potassium 3693.9mg | 97 % | |
Total Carbohydrate 120.4g | 35 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 115g | ||
Protein 72.6g | 104 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1426
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