250 gr minced beef

2 spoons of rice

4 courgettes large enough

2-3 dry onions

Grated dried mint

Parsley

Water

Salt

Pepper

2 spoons of olive oil

The sauce

1 egg

The juice of 2 lemons

2-3 drops of water

Take the courgette, cut the top (lid) and remove the insides using a small spoon being careful, not to hurt the outside skin. Do not throw the "caps". In a bowl we put the chopped onion and garlic and add minced meat and rice. It is better if the rice is previously soaked in water before using it. Finally, in the bowl with the ingredients we add 2-3 mint leaves and parsley for freshness and flavor and mix all the ingredients well.

Once you prepare the filling start filling the courgette, after salting the inside with our finger. Do not fill the courgettes up to the top, because when the rice is cooked, it will start to swell. Close them with the "cap" that you kept in the beginning. Take a pan and add some olive oil and pepper. Once heated, add the courgette together with a little water (do not cover them), and cover the pot with a lid and cook in medium heated oven for 35-40 minutes.

When the courgettes are cooked we move on to the sauce, called “avgolemono”, a mixture of egg and lemon. When it is prepared, add it slowly to the pot, which now is in low heat. Mix them by shaking the pan. You may keep some sauce and add some flour to it in order to become thicker and use it in order to decorate the dish.