Greek Stuffed Zucchini
*6-8 zucchini, ends trimmed
*1/2 cup basmati rice
*400 g ground beef
*¼ cup fresh mint, chopped
*1 cup fresh parsley, chopped
*¼ cup fresh dill, chopped
*2 onions, minced
*1 clove garlic, minced
*4 tbsp Olive oil
*1 tsp salt
*½ tsp pepper
*1/4 cup water
*2 eggs + juice of 2 lemons
In a large pan heat the olive oil and sauté the garlic and onions for 4 min.
Add the ground beef and cook , over medium hear, for 6 to 8 min or until beef is no longer pink, breaking beef into crumbles.
Add in the rice, the herbs, season with salt and pepper and 1/4 cup water.
Simmer for 4 min.
In the meantime, Hollow out the flesh and seeds from the inside of the zucchini with a spoon, leaving a ½-inch thick shell. Discard the flesh, or save for another use.
Stuff the zucchini with the beef-rice mixture, and place them into the pan, pour water around the zucchini, cover with a lid, and cook until zucchini are tender ant meat is cooked.
About 10 minutes before the zucchini are done, beat the eggs in a bowl with an electric mixture until stiff peaks form.
Whisk in the lemon juice until well combined.
Remove the zucchini from the skillet, leaving the juices, and set the zucchini aside in a warm place.
Whisk about ½ of the liquid in the skillet into the egg mixture by tablespoons, then pour the egg mixture into the skillet with the remaining liquid.
Over low heat, combine the sauce with the pan liquid by gently rotating the skillet to mix the contents; heat the sauce for about 1 minute to thicken enough to coat the back of a spoon. Do not boil.
Let cool for 10 min before serving