Zucchini stuffed...

Ingredients
10 medium size zucchini
600g minced beef
3/4 cup rice
1/2 cup extra virgin olive oil
3 tablespoon chopped parsley
pith of 2-3 zucchini
3 lemons
1 egg
salt
black pepper

Preparation
Step1
Wash out carefully the zucchini and dried with a paper towel.
Step2
Cut in half the zucchini and empty the pith with a Parisienne scoop. Let some pith on bottom. The zucchini should look like a cup.
Step3
Put zucchini into a big sauce pan. Sprinkle the half extra virgin olive oil on top. Add some salt and some black pepper.
Step4
Chop onion and saute in a medium sauce pan with the other half of extra virgin olive oil. Add minced beef and rice and saute for 4-5 minutes.
Step5
Put pith of 2-3 zucchini into a food processor and add in the mixture. Add chopped parsley, juice of 1 lemon, salt and pepper, stir and boil for 5 minutes.
Step6
Share stuffing in zucchini "cups".
Step7
Add 3-4 cups of water and let it boil for 40 minutes.
Step8
Whisk egg with the juice of 2 lemons.
Step9
Remove the sauce pan from heat and take 1 cup of the hot liquid.
Step10
Slowly pour the hot liquid in the egg mixture and stirring constantly.
Step11
Add the liquid back to the sauce pan, over the zucchini.