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Stuffed Zucchini - Kolokithia Yemista

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty.The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust.

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6 servings


• about 4 – 5 large zucchini (yellow or green)
• 1/4 cup olive oil
• 1 large onion, minced
• 2 cloves garlic minced
• 1kilo ground beef
• 1/2 cup chopped fresh parsley
• 1/2 tsp. dried mint
• 2 cups fresh tomatoes, seeded and diced (canned if necessary)
• 1 cup grated Kefalotyri cheese (substitute Pecorino Romano), divided
• Salt and freshly ground black pepper

For the béchamel:

• 1/4 cup butter (4 tbsp.)
• 1/4 cup all purpose flour
• 1 cup whole milk, warmed
• 1 egg yolk, lightly beaten
• pinch of nutmeg

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By Lynn Livanos Athan



Sunday, October 19, 2014