Ingredients Jump to Instructions ↓

  1. 18 Zucchini blossoms (large)

  2. 1 cup 160g / 5.6oz Long-grain white rice

  3. 3 tablespoons 45ml Minced fresh Italian parsley

  4. 3 tablespoons 45ml Finely chopped fresh mint

  5. 1 tablespoon 15ml Onion - finely chopped (small)

  6. 1/3 cup 78ml Olive oil

  7. 1 cup 62g / 2 1/5oz Ripe tomato - peeled, seeded, - (large)

  8. And coarsely chopped Salt

  9. Freshly ground black pepper

  10. 3/4 cup 177ml Warm water

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Bring to a boil and simmer over low heat until the rice is cooked, about 30 minutes. Serve warm.

  4. Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"


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