Last night’s dinner though was a remake of the stuffed zucchini we had the night before. We both really enjoyed that dinner so I stuffed a couple of more zucchini with the leftover pork/rice filling and made my version of a Avgolemono Sauce to serve over them. I cheat and make an non traditional Avgolemono sauce without eggs. Basically a white sauce made with butter and flour, chicken broth and the juice of one or two lemons. The same sauce I serve with Greek Cabbage Rolls.
Those that know me are aware that I don’t like leftovers. (With a few exceptions).