Stuffed zucchini with egg-lemon sauce

1. Rinse the zucchini, remove the stem and cut a slice from both sides so they can be placed upright in a pot.
2. Keep one of the slices to use as a lid. Using a small pumpkin fleshing tool or a spoon, remove the inner flesh from the zucchini and chop into small pieces.
3. Heat ¼ of the olive oil in a deep skillet and brown the ground beef for 4-5 minutes.
4. Add the onion and sauté for 3-4 minutes, stirring. Add the chopped zucchini flesh and carrots and sauté for a further 2-3 minutes.
5. Pour in the cognac and wait for the alcohol to evaporate and release its fragrances.
6. Add the rice and season.
7. Pour 1 cup of water into the skillet and boil for 2-3 minutes, until the stuffing begins to thicken.
8. Mix in the chopped herbs (reserving the stems for later).
9. Using a spoon, fill each zucchini with stuffing until about ¾ full. Cover with the zucchini lid-slice.
10. Stand the stuffed zucchini upright in a pot, inserting the potato wedges in between to keep the zucchini from falling.
11. Pour the remaining olive oil and add water until the zucchini are immersed just over halfway.
12. Add the parsley and dill stems fastened together in a small bunch. Season to taste.
13. Bring to a boil and then cover the pot with the lid.
14. Boil for about 30 minutes, until the potatoes are tender and the rice is ready.
15. Remove from heat and add the egg-lemon sauce – do not overcook because the zucchini will melt and the rice will get soggy.

EGG-LEMON SAUCE

1. Beat the egg whites with a whisk, add the yolks and beat in the lemon, a little at a time.
2. Loosen the avgolemono sauce with a ladleful of warm cooking liquid from the pot, in order to even out the temperature.
3. Pour over the food and carefully move the pot around in a circular motion to combine.
4. Leave the pot on the still warm but turned off the stove for a couple minutes.