Zucchini stuffed with egg and lemon

1. 1 Step 1: Prepare and Stuff the Zucchini For the stuffed zucchini with egg-lemon sauce, using a knife, cut off one end of each zucchini and set them aside. With a small teaspoon, carefully remove the flesh from the inside of each zucchini and set it aside. Salt the inside of the zucchini. In a bowl, place the minced meat. Grate the zucchini flesh that we removed and add it to the minced meat, along with the rice, onion, herb, carrot, tomato, salt, and pepper. Add 50 ml of the olive oil to the mixture and mix well. Using a teaspoon, fill the zucchini with the mixture and close them, as well as possible, with their cut-off ends.
2. 2 Step 2: Cook the Zucchini Arrange them in a row, in one or two layers, in a wide and shallow pot. Add water until they are completely covered and add salt, pepper, and the remaining olive oil. Cook over medium to low heat, with the pot covered, for 35–45 minutes, or until the rice softens well and the minced meat is cooked. Remove the pot from the heat and allow the liquid to cool slightly.
3. 3 Step 3: Prepare the Avgolemono Sauce Shortly before removing the food from the heat, beat the egg whites in a bowl until stiff peaks form. Without stopping the beating, add the egg yolks and the lemon juice slowly, in a thin stream. Using a soup ladle, take liquid from the pot and slowly pour it into the egg-lemon mixture, beating constantly. We will need about 2 full ladlefuls of liquid, until the egg-lemon mixture is well warmed.
4. 4 Step 4: Combine and Serve Pour it into the pot, off the heat, and shake the pot well so it spreads everywhere, without stirring and without covering the pot, because the egg-lemon sauce will curdle. Place the pot back on the stove for 1–2 minutes over low heat, shaking it gently a few times, then remove from the heat. Serve the stuffed zucchini with the egg-lemon sauce.