This baked Kolokythoanthoi (stuffed zucchini blossoms) recipe is a splendid Greek dish that is light and delicious!
Meatless stuffed zucchini blossoms are normally served at room temperature. The pistil and stamen do not need to be removed, but most Greek cooks do take them out. You can use both winter and summer blossoms. If picking your own fresh blossoms, pick early in the morning while they are open and separate from the stalk.
- 20 x zucchini blossoms
- 1 & 1/2 x cups of medium grain rice
- 1 x onion, grated
- 3 x tomatoes, grated
- 1/2 x bunch of fresh parsley, finely chopped
- 1/2 x bunch of fresh mint, finely chopped
- 2 x cloves of garlic, finely chopped
- salt & pepper to taste
- 1 x cup of water
- 1/4 x cup of olive oil
- Rinse the zucchini flowers, drain and set aside.
- Prepare the mixture by mixing in a bowl the rice, onion, tomatoes, parsley, mint.
- Drizzle with 2 x tablespoons of olive oil and season with salt and pepper.
- Stuff the flowers with the mixture.
- Place them in a oiled baking dish.
- Season them with some extra salt, pour one glass of water and remaining olive oil and bake in 180 degrees celsius until golden and until of the water is absorbed.
*Recipe and Image by flavours and flair