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

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, zucchini flowers with egg and lemon sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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 popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Zucchini flowers with egg and lemon sauce is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have zucchini flowers with egg and lemon sauce using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Zucchini flowers with egg and lemon sauce:
  1. Make ready 20-30 zucchini flowers
  2. Make ready 1 cup medium-grain white rice
  3. Make ready 1 large onion, grated
  4. Make ready 2-3 spring onions, finely chopped
  5. Get 1 fresh tomato, grated
  6. Prepare dill, parsley, spearmint, all finely chopped
  7. Take salt, pepper
  8. Get olive oil
  9. Take fresh lemon juice
  10. Take 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’s going to wrap it up for this exceptional food zucchini flowers with egg and lemon sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!