Authentic Greek Stuffed Zucchini Blossoms
Servings: 3-4 | Prep Time: 25 mins | Cook Time: 15 mins
Ingredients
15 fresh zucchini blossoms
1 cup parboiled long-grain rice (yellow rice)
1 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
4 spring onions, finely chopped
½ cup olive oil (divided)
½ small glass fresh lemon juice (plus extra for the pot)
Salt and pepper
Water
Instructions
Prepare the blossoms: Gently remove the stems (and inner pistils) from the blossoms. Wash them very carefully so they don't tear, and leave them in a colander to drain.
Make the filling: Heat a portion of the olive oil in a pot and sauté the spring onions. Stir in the dill, parsley, rice, and a bit of water. Simmer on medium heat for 8 minutes, stirring occasionally. Remove from heat and mix in the lemon juice.
Stuff and cook: Stuff each blossom halfway with the rice mixture. Seal the opening by folding the petals gently over each other. Arrange them snugly in a shallow pot. Pour in the remaining olive oil, extra lemon juice, and a little water. Cover and simmer gently for about 15 minutes.
