Stuff it: Three meaty zucchini combos - The Best from Greece

Posted on: 25/Oct/2011 Three chefs suggest variations on a tried and true theme in most Greek kitchens, based on zucchini, minced meat, onion, rice, herbs, eggs and lemon juice.

 Three chefs suggest variations on a tried and true theme in most Greek kitchens, based on zucchini, minced meat, onion, rice, herbs, eggs and lemon juice.

Try Nena Ismyrnoglou’s recipe for meatballs stuffed with zucchini accompanied by aromatic rice salad, or “lazy” stuffed meatballs by Niki Chrysanthidou-Parliarou. For a special dinner, impress with Dina Nikolaou’s recipe for meatloaf wrapped in thin zucchini slices.

RECIPES

Meatloaf wrapped in zucchini slices
Ingredients (serves 4)

For the meatloaf:
300 g ground beef
3 tbsp Carolina rice
1 large carrot (preferably organic), grated
1 large zucchini (grated and squeezed)
1 egg (preferably organic)
1/2 cup fresh or 1 tbsp dried mint leaves
Salt and pepper
3-4 large zucchini, cut lengthwise into thin slices using a potato peeler or cheese grater
2 cups olive oil
For the egg & lemon sauce 3 cups vegetable stock (from organic stock cube)
2 eggs, separated
1 tsp corn flour
Juice and zest of one unwaxed lemon, preferably organic
Salt and pepper

Meatloaf:
Knead the ground beef, egg, carrot, grated zucchini, rice, mint, olive oil, salt and pepper in a bowl. If the mixture isn’t firm, add 1-2 tablespoons breadcrumbs. Preheat the oven to 180C. Place a piece of aluminum baking paper 22 cm by 32 cm on a work surface and on top of that a piece of greaseproof paper the same size, brushed with a little olive oil. Lay the zucchini slices horizontally so that one slice half covers the one next to it so that the paper is covered completely without any gaps. Work the meat mixture into a long, narrow roll and place it across the zucchini slices. Roll up the zucchini slices tightly using the greaseproof paper to help you. Then wrap the aluminum foil tightly around the roll.
Place it in a baking dish, add 2 cups water and bake for 45 minutes in the middle shelf of the oven. Remove the aluminum foil and greaseproof paper and leave to rest for 10-15 minutes.
Egg & lemon sauce:
Meanwhile, heat the stock over a low flame. Beat the egg whites until stiff peaks form. Dissolve the corn flour in a cup of the stock. Add the yolks to the whites one by one, mixing gently, and then add the lemon juice, stirring continually. Incorporate the sauce gradually into the rest of the liquid in the saucepan, mix well and remove from heat. Cut the roll into slices and pour the sauce over them.
Dina Nikolaou

Meatballs stuffed with zucchini
Ingredients (serves 4)
600 g ground beef
1 large onion, finely chopped
1/2 cup parsley leaves, finely chopped
3 tbsp olive oil
1 tsp salt
1/2 cup breadcrumbs
1 tbsp ouzo, or white wine vinegar
1 small tomato, chopped
1 egg (preferably organic)
1 tsp dried oregano, crushed
Freshly ground pepper
For the stuffing:
2 small zucchinis
1/2 a bunch dill, finely chopped
1/4 tsp salt
Freshly ground pepper
For the rice salad:
2 cups basmati rice
1 bay leaf
1 level tsp salt
2 hard-boiled eggs, whites separated from yolks
2 tbsp lemon juice
1 tsp lemon zest (from an unwaxed lemon, preferably organic)
5 tbsp olive oil
1/2 teaspoon dried marjoram

Rice salad:
Put 4 cups of water in a saucepan, bring to a boil and add the rice, bay leaf and salt. Lower the heat to medium, partly cover the saucepan and boil for 15 minutes (or according to instructions). Be careful not to overcook. Strain in a fine colander, rinse with cold water and drain well. Put the yolks in a bowl and mash with a fork. Add the oil and lemon juice and mix well with the fork. Add the rice, finely chopped egg whites, zest and marjoram and mix gently so as not to damage the rice grains. Refrigerate until time to serve.
Meatballs:
Mix all the ingredients in a bowl and knead well, dipping your hands in cold water, and refrigerate the mixture while you prepare the stuffing.
Stuffing:
Cut off the ends of the zucchinis and grate them roughly into a colander. Mix in salt with your hands and squeeze out as much liquid as possible. Transfer to a bowl, adding the dill and pepper. Mix well. Preheat the grill or oven to 200C. Separate the meat mixture into eight parts and form eight meatballs, pressing down to flatten them. Put an eighth of the stuffing mix in the middle of each meatball and cover it with the edges, rounding them a little, and place on an oiled baking tray. Bake in the middle of the oven for 15-18 minutes (or grill for 8 minutes on one side and 5 minutes on the other, on the top level of the oven).
Serve with the rice salad.
Nena Ismyrnoglou


Lazy stuffed meatballs
Ingredients (serves 4)

For the meatballs:
8 mid-size zucchinis, in 3-4 cm slices
400g ground beef
1 large onion, grated
3 tbsp Carolina rice
2 tbsp parsley leaves, finely chopped
3 tbsp dill, finely chopped
6 tbsp olive oil
Salt and pepper
1 cup water
For the egg & lemon sauce:
1 egg
Juice of one lemon
1 tbsp flour

Meatballs:
Mix the ground beef, onion, rice, herbs, water and 3 tablespoons of the olive oil in a bowl. Knead well and form small meatballs. Bring 4 cups of water to a boil and add the meatballs, season and add the rest of the olive oil. The water should just cover the meatballs, so add a little more if necessary. Cook over a medium heat, covered, for 10 minutes and then add the zucchini. Continue cooking for another 15-20 minutes, adding a little boiled water if necessary.
Egg & lemon sauce:
Beat the egg white into stiff peaks. Add the yolk and beat a little more, then add the juice and flour, mixing well. Add a spoonful of the liquid from the saucepan slowly, to heat the sauce. Then pour the mix into the saucepan, stirring continually.
Niki Chrysanthidou-Parliarou

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