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1
Cut zucchini into 1/2s or 1/3s, cored on one end (the other end is left intact) and remove filing carefully with corer so that a not-too-thick wall of zucchini remains to contain the filling, keep 1/2 the zucchini flesh removed from the coring, minced (not the shells- but the actual part of the zucchini that was removed, the other half makes a lovely omelette with a bit of parmesan for another meal!).
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2
You can prepare your zucchini from the previous day and keep, wrapped, in the refrigerator- this actually makes a lot less work on the day of preparation as it's the coring of the zucchini that takes up the most time.
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3
Mix the meats, onion, garlic, rice, parsley and zucchini in a bowl and season to taste with salt and pepper.
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4
Stuff this mixture into the opening of the one end of each zucchini piece and make sure the filling goes all the way into the vegetable.
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5
Level opening neatly so that no filling comes out.
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6
Layer the filled zucchini pieces in a big pot and add enough boiling water to just cover.
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7
Put in the stock cubes and the butter and cover.
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8
Simmer for 45 minutes to 1 hour (knife tip should slip into a piece easily), and take off heat.
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9
Carefully remove the zucchini pieces with a slotted spoon and place on a reheatable serving dish.
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10
Strain the cooking liquid left in the pot to remove any pieces of zucchini or grains of rice that may be floating around.
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11
In a large bowl, whisk the eggs with the cornstarch and lemon juice (add the juice of 1 lemon at this point).
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12
Slowly ladle in (literally the thinnest of streams) your hot cooking liquid, whisking the eggs all the while so they don't curdle.
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13
Keep doing this till nearly all the cooking liquid has been used and then pour your egg mixture and any cooking liquid left back into the pot and heat on a low flame until the sauce has thickened.
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14
Taste, if it needs more lemon, add up to 1/2 more.
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15
This is what is called an'Avgolemono Sauce' (Egg-lemon Sauce)- it is delicious.
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16
When ready to serve, put 2-3 piping hot pieces of the stuffed zucchini on each plate and nap with the sauce.
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17
Serve with feta cheese on the side (you won't believe how good a nibble of feta tastes with each bite of this!), good, crusty bread (you want to get all the sauce), and wine.
