Stuffed courgettes with egg-lemon sauce (Kolokithakia avgolemono)

Stuffed courgettes with egg-lemon sauce (Kolokithakia avgolemono)
5.0/5 rating (4 votes)

  • Serves: 4
  • Complexity: medium


  • courgettes: 4 large
  • olive oil: 6 tablespoons
  • onions: 2, finely chopped
  • long grain rice: 80g
  • chilli pepper: 1
  • mint: 1 bunch
  • parsley: 1 bunch
  • vegetable stock cube: 1
  • eggs: 2
  • lemon juice: from 1 lemon
  • flour: 1 tablespoon
  • salt: a bit
  • pepper freshly ground


  1. Cut the courgettes in half along their length. Remove most of the flesh. Heat 4 tablespoons of oil and sauté the onions for 2-3 minutes. Add the rice, mix, and then add 150ml of hot water, the chilli, the salt and some pepper.

  2. Cook over a low heat for 15 minutes, giving it an occasional stir. Remove from the heat, sprinkle with the finely chopped herbs and stir. Stuff the courgettes with the mixture and place in a wide pot. Pour in the rest of the oil and 100ml of hot water. Add the vegetable stock cube, cover the pot and simmer for 10-12 minutes.

  3. Remove the courgettes from the pot with a slotted spoon. Make the egg-lemon (avgolemono) sauce as follows: Bind the liquid in the pot with flour. Beat the eggs with the lemon juice and add the thick liquid from the pot, whisking all the while. Salt and pepper and let the sauce bind over a low fire. Add the avgolemono sauce to the courgettes.


It is also common to use minced meat in the filling, when making this traditional recipe. The “avgolemono” sauce is extra smooth and you can soak bites of bread in it!