A recipe for Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms). Follow the simple recipe instructions for Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms) shared by other home cooking experts.
Ingredients
18 lg. Zucchini blossoms1 c. Long-grain white rice
3 Tbs. Minced fresh Italian parsley
3 Tbs. Finely chopped fresh mint
1 sm. Onion, finely chopped
1/3 c. Olive oil
1 lg. Ripe tomato, peeled, seeded, and 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.
