Stuffed baked zucchini flowers


  1. Rinse the zucchini flowers, drain and set aside.
  2. Prepare the mixture by mixing in a bowl the rice, the herbs the tomatoes and the onion.
  3. Pour olive oil and season with salt and pepper.
  4. Stuff the flowers with the mixture.
  5. Place them in a oiled baking pan with the open part to face the surface of the pan.
  6. Season them with some extra salt, pour one glass of water and bake in 180 C until golden and until of the water is absorbed.


  • 8 large zucchini flowers, with their stem removed
  • 8 spoons rice
  • 1 cup olive oil
  • 1 bunch parsley, finely cut
  • 2 spoons finely cut dill
  • Some sprigs of finely cut fennel
  • 1 kg finely cut tomatoes
  • 1 large onion, finely cut
  • Salt
  • Pepper

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