• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

  • Recipe Submitted by on

Category: Appetizers, Greek, Vegetarian, Vegetables

 Ingredients List

  • 18 lg Zucchini blossoms
  • 1 c Long-grain white rice
  • 3 tb Minced fresh Italian parsley
  • 3 tb Finely chopped fresh mint
  • 1 sm Onion, finely chopped
  • 1/3 c Olive oil
  • 1 lg Ripe tomato, peeled, seeded,
  • -- & coarsely chopped
  • Salt
  • Freshly ground black pepper
  • 3/4 c Warm water


Wash the zucchini blossoms gently and drain them. In a small bowl,
combine the rice, parsley, mint, and onion. Add the oil, tomato, and
salt and pepper and mix well. Using a small teaspoon, stuff the
blossoms with the rice mixture. Arrange them one next to the other
in a shallow saucepan, add warm water, and cover. Bring to a boil
and simmer over low heat until the rice is cooked, about 30 minutes.
Serve warm.

Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by
Karen Mintzias

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