Rice and zucchini Greek style

Rice and zucchini Greek style

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A little exotic touch for this recipe to concoct from 1 year


  • 1 half liter of defatted poultry broth
  • 1 half zucchini
  • 30 g of rice
  • 1 egg
  • the juice of 1 half lemon.


Wash and cut the zucchini in small dice.
Throw the rice into the simmering broth and let it cook for 15 minutes.
Add the diced zucchini and cook another 10 minutes.
At the end of this time, break the egg into a bowl, mix well with the lemon juice, add a small ladle of hot broth, whisking until thick.
Drain the rice-zucchini mixture, mix with the sauce and serve.