Greek Stuffed Zucchini Blossoms with Rice (Kolokythanthoi Yemistoi me Ryzi)
Squash blossoms make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.
Ingredients
Method
- Rinse the zucchini blossoms individually, removing any external green leaves and the internal pistil and stamen, using a sharp knife. Take care not to tear the blossoms. Once rinsed, place the bottom of each blossom into the opening of another to prevent it from closing, and set aside to drain thoroughly. Pat dry before using.
- Grate the onion and tomatoes. Chop the herbs.
- In a mixing bowl, combine the rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly.
- Carefully fill each blossom with 1 teaspoon of the mixture. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet. Continue until all the blossoms are filled and placed snugly in a single layer in the pot.
- Add 1 cup of water and 1/4 cup of olive oil.
- Bring to a boil and cook over medium heat for 30 minutes.
Nutrition
Notes
In Greek: κολοκύθανθοι γεμιστοί με ρύζι, pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee.
Blossoms can be used from winter and summer squash (I use pumpkin blossoms, because my pumpkin plants are going to take over the world, and there are blossoms aplenty). If picking your own fresh blossoms, pick early in the morning while the blossoms are open. Separate from the stalk.
The pistil and stamen do not need to be removed, but most Greek cooks do take them out.
Meatless stuffed zucchini blossoms are served at room temperature, just as are stuffed cabbage and stuffed grape leaves. Use a wide pot or deep skillet with a lid.
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