Kolokytholouloutha yemista (stuffed zucchini blossoms)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 18 | larges | Zucchini blossoms |
| 1 | cup | Long-grain white rice |
| 3 | tablespoons | Minced fresh Italian parsley |
| 3 | tablespoons | Finely chopped fresh mint |
| 1 | small | Onion, finely chopped |
| ⅓ | cup | Olive oil |
| 1 | large | Ripe tomato, peeled, seeded, & coarsely chopped |
| Salt | ||
| Freshly ground black pepper | ||
| ¾ | cup | Warm water |
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.
Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by Karen Mintzias
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