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A red pot filled with stuffed zucchini flowers.

Greek Stuffed Squash Blossoms

Greek style stuffed squash blossoms filled with herbs, juicy veggies and rice.
Cuisine Greek
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Calories 234kcal
Author by Jenny Skrapaliori Graves


  • 40 squash blossoms
  • 2 cups long grain rice uncooked. I use Carolina.
  • cup zucchini grated
  • 1 cup potato grated
  • 2 cups onions finely diced
  • ½ cup extra virgin olive oil
  • 3 cups tomatoes grated , skin and seeds removed or 28 oz San Marzanno tomatoes like Gustarosso
  • 1 cup fresh mint chopped
  • 1 cup fresh parsley chopped
  • salt
  • fresh ground pepper


Prepare the blossoms

  • Place the blossoms on a kitchen towel.
  • Gently open the blossom and cut the little stem inside, using kitchen shears or a sharp pair of scissors. Cut the outside stem also.
  • Fill a large bowl with water and place it next to the blossoms. 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 and fill the blossoms

  • 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 with your hands to get all the juices out and turn them into much smaller pieces). Season with salt and pepper.
  • 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 petal carefully under the blossom and place 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.
  • 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.


  • 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 leftover mixture you can just cook it on the stove (add a little stock if needed), add your favorite protein et voila! Dinner is ready.
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.


Serving: 6blossoms | Calories: 234kcal | Carbohydrates: 17g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 567mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1833IU | Vitamin C: 41mg | Calcium: 60mg | Iron: 2mg