Stuffed Zucchini Blossoms with Rice Recipe

Three plates of stuffed zucchini blossoms
ingwervanille/Getty Images
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 20 pieces (20 servings)
Nutritional Guidelines (per serving)
126 Calories
4g Fat
20g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 20 pieces (20 servings)
Amount per serving
Calories 126
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Protein 5g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This stuffed zucchini blossoms recipe (and blossoms from other squash) makes a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version of kolokythanthoi yemistoi me ryzicalls (in Greek: κολοκύθανθοι γεμιστοί με ρύζι, pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee) for a mixture of rice, tomatoes, and herbs, and is served at room temperature.


  • 20 zucchini blossoms
  • 1 1/2 cups long grain rice
  • 1 medium onion (grated)
  • 3 tomatoes (grated or finely chopped)
  • 1/2 bunch parsley (finely chopped)
  • 1/2 bunch mint (finely chopped)
  • 2 cloves garlic (finely chopped)​ 
  • sea salt to taste
  • black pepper to taste
  • 1 to 2 teaspoons olive oil
  • 1 cup water
  • 1/4 cup olive oil

Steps to Make It

  1. Rinse the zucchini blossoms individually, removing any outer green leaves and inner pistil and stamen, using a sharp knife. Take care not to tear the blossoms.

  2. Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using.

  3. In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly.

  4. Carefully fill each blossom with 1 teaspoon of the mixture.

  5. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet.

  6. Continue until all blossoms are filled, and placed snugly in a single layer in the pot. 

  7. Add 1 cup of water and 1/4 cup of olive oil.

  8. Bring to a boil and cook over medium heat for 30 minutes.

Meatless stuffed zucchini blossoms are served at room temperature. The pistil and stamen do not need to be removed, but most Greek cooks do take them out. Blossoms can be used from winter and summer squash. If picking your own fresh blossoms, pick early in the morning while blossoms are open. Separate from the stalk.