Stuffed Zucchini - Kolokithia Yemista
- by XpatAthens
- Friday, 20 February 2015
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
Ingredients:
• 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
To read more, please visit greekfood.about.com
By Lynn Livanos Athan