Prep Time 10′       Cooking Time 30′        Serves 5
  • 10 large zucchinis
  • 2 onions
  • 1 cup olive oil
  • 500g ground beef
  • 10 tbsp Carolina rice
  • 3 tbsp cognac
  • 2 carrots
  • 2 potatoes
  • 1/2 bunch parsley
  • 1/2 bunch dill
  • Salt
  • Freshly ground pepper
  • A few sprigs of parsley and dill

For the sauce:

  • 2 eggs
  • 2 lemons


  1. After washing the zucchinis, remove the stem and a bit from the back so they can stand upright in the pot. Remove one slice from the top to use as a lid.
  2. Using a tool or spoon, hollow out the zucchinis and finely chop the insides.

For the filling:

  1. In a deep pan, heat half the olive oil and sauté the onions for 3-4 minutes.
  2. Add the zucchini (the finely chopped flesh), carrots, and continue sautéing for 2-3 minutes.
  3. Finally, add the ground beef and cook until it changes color.
  4. Add the cognac and stir.
  5. Add the rice, herbs, and season with salt and pepper.
  6. Add 1 cup of water to moisten the filling. Mix well.

Into the tray:

  1. Fill the zucchinis with a spoon until they are 3/4 full.
  2. Cover with the lid.
  3. Place the zucchinis upright in a narrow pot and insert sliced ​​potatoes between them.
  4. Pour in the remaining olive oil and add water until just above their middle.
  5. Place tied bunches of parsley and dill in between.
  6. Season the dish with salt and pepper.


  1. Cover the pot and from the time it boils, simmer over medium heat for about 30 minutes until the potatoes soften and the rice cracks.
  2. Turn off the heat.

For the sauce:

  1. Beat the egg whites with a whisk, add the yolks gradually while continuing to beat, and a little lemon at a time.
  2. Thin the egg-lemon mixture with a little broth from the pot and pour it over the dish, shaking the pot by the handles.


Source: Argiro Barbarigou