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Greek Stuffed Zucchini
  • ¼ cup uncooked white rice
  • 8 zucchini, ends trimmed
  • 1 pound ground beef
  • 4 shallots, chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup chopped fresh mint
  • ¼ cup chopped fresh parsley
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 3 tablespoons water
  • subheading: Avgolemono Sauce:
  • 2 eggs, separated
  • 4 lemons, juiced
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