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Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
18 large zucchini
blossoms
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1 cup long grain rice
white
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3 tablespoons italian parsley
fresh, minced
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3 tablespoons mint leaves
fresh, finely chopped
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1 small onions
finely chopped
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cup olive oil
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1 large tomatoes
peeled, seeded, and coarsely chopped
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1 x salt
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1 x black pepper
freshly ground
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¾ cup water
warm
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Ingredients

Amount Measure Ingredient Features
18 large zucchini
blossoms
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237 ml long grain rice
white
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45 ml italian parsley
fresh, minced
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45 ml mint leaves
fresh, finely chopped
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1 small onions
finely chopped
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79 ml olive oil
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1 large tomatoes
peeled, seeded, and coarsely chopped
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1 x salt
* Camera
1 x black pepper
freshly ground
* Camera
177 ml water
warm
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1090g (38.4 oz)
Amount per Serving
Calories 38633% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 104mg 4%
Total Carbohydrate 20g 20%
Dietary Fiber 12g 48%
Sugars g
Protein 29g
Vitamin A 51% Vitamin C 287%
Calcium 17% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
 

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