Cooking Recipe Kolokytholouloutha Yemista (Stuffed Zucchini
Recipe Ingredients
18 lg
Zucchini blossoms
1 c
Long-grain white rice
3 tb
Minced fresh Italian parsley
3 tb
Finely chopped fresh mint
1 sm
Onion, finely chopped
1/3 c
Olive oil
1 lg
Ripe tomato, peeled, seeded, & coarsely chopped
Salt
Freshly ground black pepper
3/4 c
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