Directions
Preheat the oven to 375°F (190°C).
Cut off the tops of the zucchini and carefully hollow out the centers using a spoon or a zucchini corer. Set aside the hollowed zucchini and keep the tops for later use.
In a saucepan, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
Add the diced tomatoes, rice, dill, parsley, dried oregano, salt, and pepper to the saucepan. Stir well to combine all the ingredients.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let it simmer for about 10-12 minutes or until the rice is almost cooked but still slightly firm.
While the rice is cooking, place the hollowed zucchini in a baking dish. Fill each zucchini with the rice mixture, pressing it down lightly.
Pour a small amount of vegetable broth into the baking dish to prevent the zucchini from drying out. Place the zucchini tops back on each filled zucchini.
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes or until the zucchini is tender.
Scramble an egg separate in a bowl and add juice from the dish, stir well.
Add the mix slowly to the dish and bake for another 3-5 minutes.
Once done, remove the baking dish from the oven and let it cool for a few minutes.
Serve the Greek stuffed zucchini eggdrop hot, garnished with crumbled feta cheese if desired. Enjoy the authentic flavors of Greece!
Recipe Note
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Please note that the nutrition facts provided are estimates and can vary based on specific ingredients used and preparation methods. It's always recommended to calculate the nutrition facts based on the actual products and quantities used in your recipe.
Nutrition
Nutrition
- Serving Size
- 1 zucchini
Amount/Serving
% Daily Value
- Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 186 milligrams
- Sodium
- 550 milligrams
- Carbs
- 30 grams
- Fiber
- 4 grams
- Sugar
- 5 grams
- Protein
- 12 grams