Greek Stuffed Zucchini Blossoms with Rice (Kolokythanthoi Yemistoi me Ryzi)
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.
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 blossoms are open. Separate from stalk.
20 squash blossoms
1½ cups long grain rice (uncooked)
1 medium onion, grated
3 tomatoes, grated or finely chopped
½ bunch fresh parsley, finely chopped
½ bunch fresh mint, finely chopped
2 garlic cloves, finely chopped
dash Kosher or sea salt
dash freshly ground black pepper
2 teaspoons extra virgin olive oil
1 cup water
¼ cup extra virgin olive oil
Sharp knife/cutting board
Wide pot or deep skillet with lid.
Rinse the zucchini blossoms individually, removing any external green leaves and 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 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 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 blossoms are filled, and placed snugly in a single layer in the pot.
Add 1 cup of water and ¼ cup of olive oil.
Bring to a boil and cook over medium heat for 30 minutes.
Low in sodium
High in manganese
Very high in vitamin A
High in vitamin C
In Greek: κολοκύθανθοι γεμιστοί με ρύζι, pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee
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 is stuffed cabbage and stuffed grape leaves.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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