Stuffed zucchini blossoms
Stuffed zucchini blossoms
Directions
- Wash the zucchini blossoms and drain them.
- Use a bowl to mix the rice with the oil the tomato the parsley, the onion and the spearmint.
- Stir well and start stuffing the zucchini blossoms, one by one, using a small teaspoon. Be careful not to damage the blossoms.
- Place the stuffed blossoms into a saucepan, add water and cover. Simmer until rice is cooked. Check water if more is required.
Do not overstuff the blossoms as the rice gains more size when it is boiled.
Ingredients
- 18 large zucchini blossoms
- 1 cup long – grain white rice
- 1 onion, finely sliced
- 3 spoons parsley, finely chopped
- 3 spoons fresh spearmint, chopped
- 1 tomato, peeled cut in small pieces
- 70 ml olive oil
- 150 ml water
- Salt
- Pepper
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Serves/Yields: 4 - 6 persons
Season: Summer/Autumn
Greek: Yemista (gemista) kolokytholoulouda
(6 votes, average: 4.50 out of 5)
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(4.08 out of 5)
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