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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