|Nutritional Guidelines (per serving)|
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
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.
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.
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.
Carefully fill each blossom with 1 teaspoon of the mixture.
Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet.
Continue until all blossoms are filled, and placed snugly in a single layer in the pot.
Add 1 cup of water and 1/4 cup of olive oil.
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.