Summer Cooking Vlog in Our New Home | Stuffed Zucchini, Crispy Chicken & Cookies - Video

Hello friends ♥️♥️ How are you ♥️♥️ In this video, I did a lot of summer cooking in our new home!! I made stuffed zucchini with avgolemono sauce and a zucchini pie, a total Green Party ???? Then I made a crispy chicken Caesar salad and chocolate chip cookies that were.. interesting to say the least ????????♥️ I hope you’ll enjoy this video too and have some time for yourself to relax ♥️♥️???????? Thank you for watching ♥️♥️

Greek Zucchini Pie
Ingredients
* About 20 small zucchinis, coarsely grated
* 300 g feta cheese, crumbled
* 1 carrot, finely grated
* 1 onion, coarsely grated
* 1 garlic clove, finely grated
* 100g Greek yogurt
* 1 bunch of parsley, finely chopped
* 2 bunches of fresh mint, finely chopped
* 3–4 spring onions, finely chopped
* 4 eggs
* 1 small cup of olive oil
* ½ teaspoon sugar
* 200–250 g self-rising flour, added as needed(Alternatively, use all-purpose flour with a little baking powder.)
* Salt
* Plenty of freshly ground black pepper
* Breadcrumbs, as needed
Instructions
Place the grated zucchini in a bowl, season with salt and leave it for 15–20 minutes to release its excess liquid. Gently squeeze it with your hands, but do not remove all the moisture—the zucchini should remain slightly moist.
Prepare and finely chop all the remaining vegetables and fresh herbs.
In a separate bowl, beat the eggs. Add the yogurt and mix until combined.
In a large bowl, combine the zucchini, feta, carrot, onion, garlic, parsley, mint, spring onions, olive oil, sugar, salt and plenty of pepper.
Add the egg and yogurt mixture in two batches, mixing well after each addition.
Gradually add the flour, a little at a time, until the mixture comes together. It should remain soft and moist rather than becoming too firm or dry.
Grease a large baking tray with olive oil and coat it lightly with breadcrumbs, in the same way you would grease and flour a cake tin.
Spread the mixture evenly in the tray and smooth the surface with the back of a spoon. Sprinkle enough breadcrumbs over the top to lightly cover the surface.
Bake in a preheated oven at 180°C / 350°F, using conventional top and bottom heat, for approximately 1 hour.
The pie is ready when the top is deeply golden brown. Check the centre with a knife—it should still be moist, but not wet. Allow it to rest briefly before slicing.

Stuffed Zucchini with Avgolemono Sauce
Ingredients
For the stuffed zucchini
* 8 large zucchini, or 8 round zucchini
* 2 onions, finely chopped
* ½ cup olive oil
* 350 g ground beef
* 10 tbsp medium-grain rice
* 3 tbsp brandy
* 2 carrots, grated
* 2 potatoes, cut into wedges
* 2 carrots, cut into chunks
* ½ bunch parsley, finely chopped
* ½ bunch dill, finely chopped
* A little fresh mint, finely chopped (optional)
* Salt
* Freshly ground black pepper
* A few parsley and dill stems
For the avgolemono sauce
* 2 eggs
* Juice of 2 lemons
Instructions
Slice off the tops of the zucchini and set them aside.
Carefully scoop out the flesh using a teaspoon or a zucchini corer. Finely chop some of the zucchini flesh and reserve it for the filling.
Heat a little olive oil in a pan and sauté the onion, ground beef and chopped zucchini flesh.
Add the rice, fresh herbs, salt and pepper. Cook for a few minutes—the filling does not need to be fully cooked at this stage.
Fill the zucchini with the meat and rice mixture and place the tops back on.
Arrange the stuffed zucchini in a baking dish and place the potato wedges around them.
Pour in enough broth to reach approximately halfway up the zucchini. Drizzle generously with olive oil and season with salt and pepper.
Cover the baking dish and bake at 180°C / 350°F for approximately 1½ hours, or a little longer if needed, until the zucchini, rice and potatoes are completely tender.
For the avgolemono sauce, beat the eggs together with the lemon juice.
Gradually add some of the hot cooking liquid from the baking dish, along with the cornstarch, blending continuously with an immersion blender until smooth.
Pour the avgolemono sauce over the stuffed zucchini.
Leave the dish to rest for 5–10 minutes before serving.

Crispy Chicken Caesar Salad
Ingredients
For the crispy chicken
* 800 g chicken breast, cut into thin strips
* 3 cups all-purpose flour
* 4 eggs
* Breadcrumbs or panko, as needed
* Salt
* Freshly ground black pepper
* Dried oregano
* Mustard powder
* Garlic powder
* Sweet paprika
* Vegetable oil, for frying
For the Caesar dressing
* 10 anchovy fillets
* 1 garlic clove
* 4–5 tbsp olive oil
* 250 g mayonnaise
* 50 g Parmesan, finely grated
* 2 tbsp lemon juice
* A little finely chopped parsley
* Freshly ground black pepper
For the croutons
* 3–4 slices of sandwich bread, cut into small cubes
* 1–2 tbsp olive oil
* 1 garlic clove, crushed
* 20 g butter
* A little dried thyme
* Salt
* Freshly ground black pepper
For the salad
* 1 iceberg lettuce
* Parmesan, shaved or grated, for serving

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