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| Home -> [Appetizers, Eastern European, Greek, Vegetables, Vegetarian, Zucchini] -> [Kolokytholouloutha yemista (stuffed zucchini blossoms) Recipe] |
Kolokytholouloutha yemista (stuffed zucchini blossoms)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Eastern European, Greek, Vegetables, Vegetarian, Zucchini |
Rating: |
0 |
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Ingredients:
| 18
| large | Zucchini blossoms | | 1
| cup | Long-grain white rice | | 3
| tbsp | Minced fresh Italian parsley | | 3
| tbsp | Finely chopped fresh mint | | 1
| small | Onion, finely chopped | | 1/3
| cup | Olive oil | | 1
| large | Ripe tomato, peeled, seeded | | | -- & coarsely chopped | | | Salt | | | Freshly ground black pepper | | 3/4
| cup | Warm water |
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Procedures:
| 1 | Wash the zucchini blossoms gently and drain them. | | 2 | In a small bowl, combine the rice, parsley, mint, and onion. | | 3 | Add the oil, tomato, and salt and pepper and mix well. | | 4 | Using a small teaspoon, stuff the blossoms with the rice mixture. | | 5 | Arrange them one next to the other in a shallow saucepan, add warm water, and cover. | | 6 | Bring to a boil and simmer over low heat until the rice is cooked, about 30 minutes. | | 7 | Serve warm. | | 8 | Sofi lazarides konstantinides, "sofi"s aegean kitchen" |
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