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Stuffed Courgettes with egg and lemon sauce

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Description Edit

Ingredients Edit

Directions Edit

  1. Scrape and wash the courgettes.
  2. Remove a slice from the small side, empty the courgettes by using a spoon or a special kitchen tool. Mix the mince, the rice, the finely chopped onions and dill in a bowl.
  3. Fill the courgettes with the mixture.
  4. Put them in a saucepan together with the butter and add enough water to almost cover them.
  5. Cook for about 3/4 of an hour.
  6. Prepare the avgolemono sauce, pour it over the courgettes and shake the pan gently over low heat until the sauce thickens.

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