Stuffed Courgettes with egg and lemon sauce

Cut courgettes in half lengthwise and scoop out the flesh with a spoon, leaving a thin shell for structure. Reserve the scooped flesh for the filling.

Dice the reserved courgette flesh into small pieces. Peel and finely chop the onions.

Heat butter in a large skillet over medium heat and sauté the chopped onions until softened and golden, approximately 3-4 minutes.

Add the minced meat to the skillet and cook, stirring frequently, until browned, about 5-7 minutes. Break up any large chunks as it cooks.

Stir in the diced courgette flesh and cook for 2-3 minutes to release its moisture. Add the rice, salt, and pepper to taste, then mix well.

Remove the filling from heat and fold in the finely chopped dill until evenly distributed.

Arrange the courgette halves cut-side up in a greased baking dish. Spoon the meat and rice filling generously into each courgette half.

Pour a thin layer of water around the filled courgettes in the baking dish. Cover tightly with foil and bake in a preheated 180°C (350°F) oven for 35-40 minutes, until the courgettes are tender.

While the courgettes bake, prepare the egg and lemon sauce by beating eggs with lemon juice (approximately 2-3 tablespoons of lemon juice) until frothy. Temper the mixture by slowly adding 4-5 tablespoons of warm cooking liquid from the baking dish while whisking constantly.

Remove the courgettes from the oven and carefully pour the egg and lemon sauce over them. Return to the oven uncovered for 5 minutes to set the sauce lightly.

Remove from the oven and let rest for 5 minutes before serving. The courgettes should be tender and the sauce silky.