Stuffed Zucchini, cooked in the pot & a velvety eggnog sauce! GOLDEN RECIPES 

Stuffed Zucchini
Do not waste any time and plan to make this very tasty dish with stuffed zucchini, cooked in a pot and with a fantastic eggnog!
Initial recipe inspiration by Mrs. Irini Stamatelli - "THE GOLDEN HANDS / HIDES".
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RECIPE:
Ingredients
2 onions
2 tomatoes
1/2 bunch parsley
400 g ground beef
Salt Pepper
Dill
A little mint
1 cup carolina rice
Olive oil
12 zucchini
Water
For the Eggnog
Some water
Take 2 tablespoons
3 egg yolks
Juice of 2-3 lemons
Method
First, in a multi, mash the onions together with the tomatoes and the parsley.
Then, we take the minced meat and put all the ingredients for the filling and we work well.
Then, we clean and cut our zucchini in half.
With the help of a spoon, we remove the inside, without piercing them.
Fill them and place them upright in a saucepan.
Then add salt, water to the middle of the zucchini, olive oil and the zucchini crumb.
Cover and cook over medium heat for about 50 minutes.
Then prepare the eggnog. Dissolve 2 tablespoons in a little cold water.
Put the yolks, the juice from the lemons, 800 ml of hot broth from the food in a saucepan and mix.
Then, put them on a medium heat and when they get hot, incorporate the mixture with the fat.
Stir to thicken and pour it into the pot.
TIP: Do not stir but shake the pot to go everywhere.
Our stuffed zucchini with eggnog are ready! We are sure you will enjoy them, just as we did! Good luck!
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