Baked Zucchini Rolls with Egg-Lemon Avgolemono Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender zucchini slices rolled around a savory ground beef and herb filling, baked and served with a silky traditional Greek egg-lemon avgolemono sauce. This Greek-inspired beef recipe, ready in about 55 minutes, pairs ground beef, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium zucchini, thinly sliced lengthwise
• 1/2 lb ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 eggs, beaten
• 2 cups chicken broth
• 3 tbsp fresh lemon juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and sauté for 4-5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1/2 lb ground beef, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook for 6-7 minutes until browned. Stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh mint. Remove from heat and let cool slightly.
3. Step 3: Using a vegetable peeler or mandoline, slice 3 medium zucchini lengthwise into thin 1/8-inch ribbons. Blanch zucchini slices in boiling salted water for 1 minute until pliable. Drain and pat dry.
4. Step 4: Place about 2 tbsp of the beef filling at one end of each zucchini slice. Roll tightly and arrange rolls seam-side down in a baking dish.
5. Step 5: Pour 2 cups chicken broth into the baking dish around the rolls. Cover with foil and bake for 25 minutes.
6. Step 6: While baking, whisk 2 beaten eggs with 3 tbsp fresh lemon juice in a bowl. Slowly ladle about 1/2 cup hot broth from the baking dish into the egg-lemon mixture, whisking constantly to temper the eggs.
7. Step 7: Remove baking dish from oven, discard foil, and slowly pour the tempered egg-lemon sauce back over the rolls. Return to oven uncovered for 5 more minutes until the sauce thickens and coats the rolls.
8. Step 8: Serve warm with extra sauce spooned over.