Greek cuisine · Vegetable Dishes

Stuffed Zucchini Blossoms

Zucchini blossoms gently stuffed with rice, mint and dill, then simmered softly in an olive oil broth.

Ingredients · for 4 servings

• 24 zucchini blossoms
• 150 g round-grain rice
• 2 onions
• 1/2 bunch dill
• 1/2 bunch mint
• 2 tomatoes
• 120 ml olive oil
• 2 lemons
• 1 tbsp pine nuts
• Salt, pepper

Instructions

1. Carefully open the blossoms, twist out the stamens inside, then swirl the blossoms briefly in cold water and drain on a cloth — they tear easily.
2. Finely dice the onions and sauté in 60 ml olive oil for 6 min. until translucent, adding the pine nuts for the last 2 min. until they take on color.
3. Add the peeled, finely diced tomatoes and let reduce for 5 min., then stir in the rinsed rice and the chopped herbs, season generously with salt and pepper, and let the filling cool.
4. Fill each blossom only two-thirds full with a scant teaspoon of filling and twist the petal tips together so nothing leaks out.
5. Arrange the blossoms snugly side by side in a wide pot, pour in 400 ml hot water, the remaining olive oil and the juice of one lemon, then weigh down with a plate.
6. Cover and cook over the lowest heat for 30–35 min. until the rice is tender, then let cool uncovered and serve lukewarm with wedges of the second lemon.