Courgettes stuffed with ground meat and rice in egg/lemon sauce

They need a bit of preparation but they are a one pot meal. A classic Greek recipe during the Summer months. A really delicious and filling dish to enjoy now that the courgettes are in season

Ingredients (for 4 people):
4 large courgettes (cut in half)
1/2 teacup olive oil
1 onion, finely grated
500gr. ground beef
1/4 teacup flat parsley, chopped
1/3 teacup dill, chopped
1 tbsp fresh mint, chopped
1 teacup rice (suitable for soup)
1 chicken stock cube
salt
pepper

For the egg/lemon sauce:
2 eggs
1 lemon, the juice
2 tsp of corn flour, heaped

Procedure:
In a bowl mix together the meat, the rice, the onion, the dill, the mint, the parsley, the salt and the pepper. Try a bit of the mixture to see if it needs more salt and pepper because you can't add any later on.

Cut the stem end (2-3cm) off each courgette and discard it. With the apple corer (or a tea spoon) carefully empty the courgette's flesh and discard it.

Taking, each time, a small quantity of the mixture fill the courgettes up,pushing the meat gently with your finger inside them. You don't want the filling to be very loose inside the courgettes.

Then, side down, place them in a big pot the one next to the other, closely. If you still have some mixture left, mould them into meatballs and scatter them around the courgettes.

Pour the olive oil, a cup of warm water and the chicken stock cube in the pot. Cover the pot with its lid and simmer, in medium heat, for 25-35 minutes, or until the courgettes are tender.

Switch off the heat and leave the food to stand on the ring for 10 minutes while you are making the sauce.

First dissolve the corn flour in the lemon juice. Then in a bowl, beat the eggs and then, gradually and in turns, add the lemon juice and some of the food liquid from the pot, while you stir at the same time.

Finally pour the egg/lemon sauce over the courgettes in the pot, shake it a bit with its lid on and serve after 10 minutes.

Note:
And another way of making the white sauce:
In a saucepan empty most of the stock you are left with after cooking the courgettes. Add 2 tea-cups of warm meat stock, 2 tea-cups of full fat milk, 1 beaten egg and 1 tbsp of corn flour. In medium heat stir constantly the sauce with a whisk until the sauce thickens. In the end add 1 tbsp of lemon juice, taste to see if it needs more salt and pepper and stir. Serve the courgettes on plates and pour over with the creamy sauce.