• Prepare the zucchini. Slice the tops and bottoms and cut the zucchini in half. Hole the zucchinis using an apple corer.

Prepare The Filling:

• Heat olive oil in a frying pan, enough to coat the bottom of the pan.
• Saute both types of onion until soft.
• Add the rice, cook and stir for a minute. Turn the heat to the lowest.
• Pour in ½ cup hot water and cook until the rice absorbs it all. Remove from the heat and allow to cool.
• Combine ground meat, cooked rice, parsley, dill, and ground fennel in a mixing bowl. Season with salt and pepper and mix well.
• Stuff each zucchini with the ground meat filling, pressing it lightly (not too much) to help it stick.
• Layer the zucchini in a cooking pot as close together as possible.
• Pour enough hot water (or hot water + 1 liter of stock) to almost cover the zucchini.

  Note: The part of the zucchini containing the filling should be submerged. It's okay if the tops aren't, they will steam cook.
• Pour 100 ml of olive oil and bring to a simmer over moderate heat. Then cover and turn the heat to medium-low.
• Simmer for about 50 minutes. You can leave a very thin opening on the lid for excess steam to escape, so the zucchini won't move too much inside the pot. Take the pot off the heat.

Prepare The Avgolemono:

• Beat eggs with lemon juice and zest.
• Combine flour and 6 tablespoons olive oil in a saucepan. Cook, whisking constantly, until the flour is toasted and turns whitish. Remove from the heat.
• Gradually ladle the hot stock from the pot with the zucchini into the saucepan containing the flour. Tilt the pot carefully to transfer as much stock as possible.

  Note: the stock should be about 1 liter, it's okay if it's slightly less. If it's more, you can cook and reduce it on the stovetop for a few minutes.
• Return the saucepan to the heat and cook over moderate heat, until it bubbles. Whisk often until it thickens slightly. Make sure to scrape the sides of the pot well where flour tends to stick.
• Incorporate the hot flour sauce very slowly into the beaten eggs, whisking the eggs constantly to avoid curdling. Begin pouring threadlike and increase speed as you go.
• Transfer the Avgolemono sauce into the pot with the zucchini. Shake and tilt the pot to spread.
• Cook for a few extra minutes over the lowest heat to thicken slightly more if you want.
• Let the food stand in the pot for at least 30 minutes before serving (ideally).
• Serve with freshly ground pepper and enjoy!