Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | large |
zucchini
blossoms |
|
| 1 | cup |
long grain rice
white |
|
| 3 | tablespoons |
italian parsley
fresh, minced |
|
| 3 | tablespoons |
mint leaves
fresh, finely chopped |
|
| 1 | small |
onions
finely chopped |
|
| ⅓ | cup |
olive oil
|
|
| 1 | large |
tomatoes
peeled, seeded, and coarsely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¾ | cup |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | large |
zucchini
blossoms |
|
| 237 | ml |
long grain rice
white |
|
| 45 | ml |
italian parsley
fresh, minced |
|
| 45 | ml |
mint leaves
fresh, finely chopped |
|
| 1 | small |
onions
finely chopped |
|
| 79 | ml |
olive oil
|
|
| 1 | large |
tomatoes
peeled, seeded, and coarsely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 177 | ml |
water
warm |
|
Directions
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.
