This Greek stuffed zucchini blossoms recipe (Kolokytholouloutha Yemista/Κολοκυθολούλουδα γεμιστά) makes a delightful appetizer and the recipe is similar preparation wine leaves.
A friend of me gave me her zucchini flowers, but winter and summer squash are perfect as well. If picking your own fresh blossoms, pick early in the morning do so in the morning when they have just bloomed or buy it in the morning at the farmer market. Remove the pistil inside of the blossom as it is bitter.
As usually there are many different recipes of this dish, some of them don’t ask you to fry the onion prior filling, I tried both variation and both are delicious as well.
I hope you enjoy this stuffed zucchini blossoms recipe!
Remember: When picking zucchini blossoms, do so in the morning when they have just bloomed or buy it in the morning at the farmer market. Remove the pistil inside of the blossom as it is bitter.
Stuffed Zucchini Flowers- Kolokytholouloutha Yemista
- 30 zucchini flowers
- 2 tablespoons olive oil
- 1 big onion, chopped
- 1 cup rice, as Carolina
- 1 cup tomatoes, chopped
- 1/2 cup water
- 1/2 cup parsley, chopped
- 1/2 cup mint, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- Zucchini or potatoes (peeled) slices to cover the bottom of your pot, optional
- 2 cups water, warm
- 1/4 cup olive oil
- Trim the bottom of the flowers, remove pistil and remove any small outer leaves around the blossom. Place in a bowl with lukewarm for 10 minutes. Rinse with fresh water set them upside-down to dry.
- Fry onion and garlic in a wide skillet until translucent.
- Add rice, tomatoes and water. Simmer until the water is adsorbed.
- Add parsley, mint and half one quarter cup of olive oil. Season with salt and pepper. Stir well.
- Cover the bottom of your cooking pot with zucchini or potatoes slices if the bottom of your pot is too thin in order to avoid burning.
- Gently open the flower and use a spoon to fill them and close with the petals to seal the filling. Don’t overfill them!
- Place the filled flowers on the lined pot.
- Add broth and drizzle with olive oil.
- Place an inverted place on the flower to fix them and cover with a lid.
- Cook at low temperature until liquid is completely adsorbed. Switch off the heat and let cool down a bit. You may also place use a baking mold, cover as described ad bake in a preheated oven at 180°C/350°F for about 40 minutes (switch off after 30 minutes).
- Served at room temperature with Greek yogurt.