Home » Traditional Recipes » Kolokithakia Gemista Me Kima: A Greek Stuffed Zucchini Recipe

Kolokithakia Gemista Me Kima: A Greek Stuffed Zucchini Recipe

In Greece, we like to stuff our vegetables with meat, rice or even with a vegetable medley. Zucchini is certainly no exception to this rule! Kolokithakia gemista me kima, a traditional Greek stuffed zucchini recipe, is made with rice, ground beef, eggs, olive, onions, and parsley. No need to mention that kolokithakia gemista is one of my favorite summer dishes. Once you try this recipe, kolokithakia gemista me kima will become one of your favorites ones too!

Kolokithakia Gemista

 

Kolokithakia Gemista Me Kima – Ingredients

  • 1 kg of medium sized zucchini, washed and stemmed
  • 500 g of ground beef, lean
  • ½ cup long-grain of white rice
  • 1 cup of Greek olive oil, divided
  • 2 eggs
  • 300 g of tomato sauce
  • 2 lemons
  • 1 medium yellow onion, finely chopped
  • 2 tablespoons of finely chopped parsley
  • 2½ teaspoons sea salt
  • 1½ teaspoons freshly ground black pepper
  • 3 cups warm water, divided
  • ½ cup of mizithra cheese (optional)

 

Kolokithakia Gemista Me Kima – Instructions

  1. Cut zucchini in half down.
  2. With a small teaspoon remove zucchini pulp leaving about an inch of zucchini intact next to the skin.
  3. Take a large pot.
  4. Add 1/2 cup of olive oil. Heat over medium temperature.
  5. Add onion and cook until lightly browned for around 10 minutes.
  6. Add the ground beef. Stir with a wooden spoon.
  7. Cook until ground beef is brown.
  8. Add tomato sauce, salt, pepper, parsley and 1/2 cup of warm water.
  9. Cook for around 15-20 minutes.
  10. Add ½ cup of the warm water, bring to boil for around 10 minutes. Add the rice.
  11. Cover pot. Simmer for another 10 minutes.
  12. Remove from heat.
  13. After 10 minutes, beat white eggs. Add them to meat mixture.
  14. Gently stir the mixture. Fill the zucchini cups.
  15. Arrange stuffed zucchini in a Dutch oven.
  16. Pour the remaining olive oil and 1 cup of warm water over the stuffed zucchini.
  17. Cook over low temperature for around 30-40 minutes (add warm water if necessary).
  18. Take a bowl.
  19. Beat yolks, one cup of cooking liquid from the pot and lemon juice.
  20. Pour yolk sauce over stuffed zucchini. Shake gently to cover the zucchini evenly and distribute the sauce.
  21. Top with some mizithra (optional).
  22. Serve right away.

I hope you enjoy kolokithakia gemista me kima as much as I do. Stay tuned for more traditional Greek recipes. Enjoy!

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