Kolokythanthoi Yemistoi Me Ryzi: Stuffed Zucchini Blossoms With Rice

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
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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.)

Stuffed zucchini blossoms are a Greek favorite and are often stuffed with mixtures similar to fillings used when stuffing leaves or vegetables. This recipe for kolokythanthoi yemistoi me ryzi (in Greek: κολοκύθανθοι γεμιστοί με ρύζι, pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee) is filled with rice, tomatoes, and herbs. They make a delightful appetizer and are best served at room temperature.

Ingredients

  • 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
  • 1/4 cup plus 1 to 2 teaspoons olive oil, divided
  • 1 cup water

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

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

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

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

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

  8. Add the 1 cup of water and 1/4 cup of olive oil. Bring to a boil and cook over medium heat for 30 minutes.

  9. Remove the blossoms from the pan using a slotted spoon or spatula and place on a platter or individual plates. Let cool to room temperature before serving.

Recipe Tips

Blossoms can be used from both winter and summer squash; if picking your own fresh blossoms, pick early in the morning while blossoms are open and separate from the stalk.

The pistil and stamen do not need to be removed, but most Greek cooks do take them out because they can taste bitter. Blow into the flower so it naturally opens up and remove the pistil and stamen using a tweezer.

Meatless stuffed zucchini blossoms are best eaten at room temperature so make sure to let them cool down before serving. 

Other Zucchini Blossom Recipes

This recipe calls for boiling the zucchini blossoms in a mixture of water and oil, but many other recipes fry the blossoms in oil until crispy. They are usually stuffed with cheese but can also be left as is before dipping in a simple batter and frying.