Stuffed Courgettes with Beef Mince and Rice in Avgolemono Sauce

Ingredients

• 4 courgettes
• 400 g beef mince
• 100 g short grain rice
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 400 ml chicken stock
• 2 eggs
• 2 lemon

Method

1. 1

   Halve the courgettes lengthways and scoop out the centres with a spoon, keeping the flesh and chopping it finely.

2. 2

   Finely chop the onion and crush the garlic. Fry the beef mince in the olive oil until browned with no pink remaining, then add the onion, garlic and chopped courgette flesh and cook for 5 minutes.

3. 3

   Stir in the rice, season well and cook for 2 minutes, then spoon the mixture into the courgette shells.

4. 4

   Lay the stuffed courgettes in a wide pan, pour over the chicken stock, cover and simmer gently for 30 minutes until the courgettes and rice are tender.

5. 5

   Lift the courgettes onto a serving plate. Whisk the eggs with the juice of the lemons in a jug, then ladle in a little of the hot cooking liquid while whisking.

6. 6

   Pour the mixture back into the pan over a very low heat and stir for 2 minutes until lightly thickened, without boiling, then pour over the courgettes to serve.