Zucchini flowers with egg and lemon sauce
Zucchini flowers with egg and lemon sauce

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, zucchini flowers with egg and lemon sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

GREEK Stuffed Zucchini Avgolemono (in a Lemony Sauce). Stuffed Squash Blossoms Zucchini Flowers Gourmet Cooking Lemon Sauce Greek Recipes Stuffed Zucchini Good Food Bridal Showers Baby Showers. Smoked Salmon Roll-Ups, aka Pinwheels, are the perfect party appetizer that can be made ahead of time.

Zucchini flowers with egg and lemon sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Zucchini flowers with egg and lemon sauce is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have zucchini flowers with egg and lemon sauce using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Zucchini flowers with egg and lemon sauce:
  1. Get 20-30 zucchini flowers
  2. Take 1 cup medium-grain white rice
  3. Take 1 large onion, grated
  4. Get 2-3 spring onions, finely chopped
  5. Take 1 fresh tomato, grated
  6. Prepare dill, parsley, spearmint, all finely chopped
  7. Get salt, pepper
  8. Make ready olive oil
  9. Prepare fresh lemon juice
  10. Get 1-2 eggs

Do not worry if small lumps are left as these add to texture. Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a bowl. Sauteed zucchini is cooked with scrambled eggs for a quick and easy breakfast, especially in the summer when zucchini are in season. When we mention Greek egg and lemon soup, it turns heads.

Steps to make Zucchini flowers with egg and lemon sauce:
  1. Wash the zucchini flowers thoroughly and carefully so that you don't break them and remove the stamen.
  2. Mix all the ingredients together except the egg and the lemon juice.
  3. Stuff the zucchini flowers using a tsp, close off the ends carefully and place them one by one in the pot.
  4. Season with salt, add a little oil, 2 cups water (if you have used 1 cup rice) and place a plate on top so that they don't float.
  5. Simmer for about 20 minutes.
  6. Beat the egg together with the lemon to make the egg and lemon sauce and temper it by adding gradually a little stock from the pot (make sure that it has some stock). Then, pour the egg and lemon sauce in the pot.

We have met so many cooks who long to make this luxurious soup (often found in Greek restaurants) at home. So we turned to Greek cookbook author Aglaia Kremezi to help us really understand and master this delicious essential. Avgolemono (egg-lemon sauce) is a delicious Greek sauce which is widely used in a variety of Greek dishes, from meatball soup, chicken soup, to Greek-style fricassee, stuffed cabbage rolls and the list goes on. This Greek Avgolemono recipe is so versatile that it can be used with almost everything! The zucchini was cooked al dente (with a little crisp still in it) and the sauce was the absolute perfect pairing.

So that is going to wrap it up with this exceptional food zucchini flowers with egg and lemon sauce recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!