Instructions

Wash the zucchinis and hollow them out with a spoon. For the filling: In a deep pan, heat the olive oil and sauté the onion. Add the minced meat, carrot, and finely chopped zucchini flesh. Add the rice, herbs, salt, pepper, and 1 cup of water. Cook on low heat, stirring constantly. Remove from heat, stuff the zucchinis, and place them in a pot. Drizzle with olive oil, add salt, pepper, and water to cover them. Simmer over medium heat for about half an hour. Prepare the egg-lemon sauce and dilute it with a little of the dish’s broth. Pour the egg-lemon sauce over the food and cook for a few more minutes on low heat to let the sauce thicken.