Greek Stuffed Zucchini Blossoms

Delicious, fragrant Greek stuffed zucchini blossoms are one of my absolute favorite summer foods that holds a dear place in my heart.

As a child, I spend my summers in Chania. I loved watching my grandma make these amazing stuffed blossoms with ease & great skill. The blossoms would be harvested from my uncle’s vegetable garden in the morning. She would filled them with a mix of lots of herbs, rice and juicy grated tomatoes. Then they would simmer in low heat for an hour or so and would be served as a delicious summer lunch for the whole family to enjoy. The taste was light and very fresh.

It’s a fairly easy recipe to make and as long as you find fresh blossoms in your local farm stand, success is guaranteed. I also find that it is a meditative experience to wash and dry the blossoms, then fill each one with the light as air rice mixture. 

How to prepare the blossoms

• Place the blossoms on a kitchen towel. 
• Filled a large bowl with water and place it next to the blossoms. Gently open the blossom and cut the little stem inside, using kitchen shears or a sharp pair of scissors. Cut the outside stem also. 
• Emerge each blossom into the water give it a small swirl for a sec and take it out. Shake it very gently and place it on the kitchen towel to dry.

How to stuff the blossoms

• Gently open the blossom and, using a small spoon, place some of the mixture inside. Close each blossom petal in a criss cross pattern if you can. Wrap the last one carefully under the blossom placing it on a large pot.
• Repeat filling the rest of the blossoms, placing each in a circular motion inside the pot. Make sure they snuggly fit with each other. Add 2 cups of water. Place a plate upside down on the blossoms, to lock their position.

How to enjoy the Greek stuffed zucchini blossoms

Greek stuffed zucchini blossoms are best enjoyed with a fresh, yogurt sauce. Just cut up some herbs, mix them with Greek yogurt, add a sprinkle of extra virgin olive oil and voila, the yogurt sauce. Or you can make tzatziki, the awesome garlicky dip that Greeks swear by.

greek stuffed zucchini blossoms

• Author: Jenny
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 40 blossoms 1x
• Cuisine: Greek

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Description

Greek stuffed zucchini blossoms are one of my favorite summer foods. Filled with herbs, juicy veggies and rice, they make a delicious light dish.

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Scale 1x2x3x

Ingredients

• about 40 zucchini blossoms

for the filling

• 1 full cup + 1/4  grated zucchini
• 1 cup potato grated
• 2 cups onions, finely diced
• 1/2 cup extra virgin olive oil
• 28 oz San Marzanno tomatoes like Gustarosso  or 3 cups grated tomatoes, skin and seeds removed
• 1 cup fresh mint chopped
• 1 cup fresh parsley chopped
• salt
• fresh ground pepper

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Instructions

Prepare the blossoms

1. Place the blossoms on a kitchen towel.
2. Filled a large bowl with water and place it next to the blossoms. Gently open the blossom and cut the little stem inside, using kitchen shears or a sharp pair of scissors. Cut the outside stem also.
3. Emerge each blossom into the water give it a small swirl for a sec and take it out. Shake it very gently and place it on the kitchen towel to dry.

Make the filling Mix all filling ingredients in a large bowl. (If you are using the San Marzanno tomatoes, place  them in a bowl first and squish them to get all the juices out and turn them into much smaller pieces) Fill the blossoms

• Gently open the blossom and, using a small spoon, place some of the mixture inside. Close each blossom petal in a criss cross pattern if you can. Wrap the last one carefully under the blossom placing it on a large pot.
• Repeat filling the rest of the blossoms, placing each in a circular motion inside the pot. Make sure they snuggly fit with each other. Add 2 cups of water. Place a plate upside down on the blossoms, to lock their position.

Cook the blossoms

• Simmer in low heat for 1 hour. Gently lift the plate (careful, it’s hot!) to check if they are fully cooked.

Serve with your favorite yogurt sauce.

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Notes

This recipe is for 40 blossoms but you can easily cut it in half for 20 blossoms. An average portion is 5-6 blossoms. 

If you have left over mixture you can just cook it on the stove (add a little stock if needed), add your favorite protein et voila! Dinner is ready.

Keywords: Stuffed vegetables, Kretan recipe, Greek recipe, stuffed zucchini blossoms