Stuffed zucchini with shrimps and egg/lemon sauce

The greek Michelin awarded chef, Lefteris Lazarou makes the best recipe with zucchini and shrimps.

Average: 3.7 (3 votes)


6 big round zucchini or the classic ones
300 gr shrimps all cleaned
1 onion finely chopped
1 tbsp fresh mint finely chopped –or dry one
30 ml lemon juice –about half a lemon
1 shot of ouzo, raki or tsipouro
600 ml shrimp broth or vegetable stock
Olive oil
Salt, pepper

For the egg/lemon sauce
2 eggs, whites Separated  from the yolks
2 tbsp corn flour
40 ml lemon juice (about 1 lemon)
The leftover sauce of the zucchini


Prepare zucchini: cut both their edges, if you use the classic ones, or only the stalk edge, if you use the round ones. Wash them and start digging! With the I-don’t-know-its-name-gadget (with the two half rounded edges, one small, one big??), start taking zucchini’s inside flesh –be careful not to open holes anywhere! Salt them slightly and leave them upside down. Keep flesh for later use.
Prepare the shrimp broth: Wash shrimps well and chop them in small pieces. Put heads and shells into a pan with 600 ml of water, along with 3-4 peppercorns and ½ tsp of rosemary. Let it boil while doing the following.
Put a big pan over a medium heat, pour some extra virgin olive oil and put the onion until it’s soft. Add the flesh of the zucchini too (cut it in even smaller pieces if you want to) and let it become soft too for ~5’. Add shrimps, stir for only 2’, add mint, salt, pepper and then the alcohol –let it evaporate for 1’- and then finish off with the 30 ml of lemon juice. Take it off from the heat.
Fill in all the zucchini with the shrimp filling and put them in the same big pot.
Take off from the heat the shrimp broth too! Strain it and pour some carefully into the pot with the zucchini –about 2-3 fingers high from the bottom of the pot. If needed, add some later, but you don’t want your zucchini to “swim” in broth! Add some later if needed. If you have any leftover broth, freeze it for another great future use!
Boil zucchini for about 20’ or until they are easily pinched with a fork! Take them off from the heat and prepare the avgolemono sauce!
In a bowl, pour the egg whites and make a light meringue. Add the yolks, corn flour, lemon juice and stir well. Take tablespoons from the leftover broth of the zucchini pot and pour them carefully and little by little into the egg-lemon mixture and stir continuously and quickly so as not the egg becomes an omelete! Keep pouring enough tablespoons of broth and stirring until you fill your bowl with hot sauce. Pour it over the zucchini into the pot while giving noisy kisses (!) and shake the pot slightly until the avglolemono sauce mixes well.