Stuffed zucchini flowers

| March 21, 2013 | Reply

The first day of spring brings zucchini flowers to your table, stuffed and mouth-watering, perfect for March madness fans. Though it might sound slightly more time-consuming than the average recipes, will grow a serious appreciation that simple ingredients create delectable food. It worths the additional effort and you can bet that it worths!

Servings: 5

You need:

  • 10 zucchini flowers stuffed zucchini flowers
  • 10 teaspoons long grain rice
  • 1 onion (75g), finely chopped
  • 1 teaspoon dried dill
  • ½ lemon, juiced
  • 10 chives, blades
  • 1 teaspoon chili oil
  • 1 tablespoon olive oil, plus more to drizzle
  • salt
  • some water


Wash rice thoroughly in cold water and drain. Next, cover the rice with cold water and stand for 20 minutes. Drain and rinse.

Meanwhile,in a small skillet heat the oil and saute the onions until transparent. Sprinkle the dill and season with salt. Add the rice and stir. Pour 2 shots of water. Set aside.

Gently open the flower’s petals, discard the pistil. Using a teaspoon stuff the zucchini flowers about ¾ full . Tie a knot at the end with the chive blades.

Line them carefully in a large saucepan and place above them a plate upside down. Add enough water to cover the flowers. Cover the pan and simmer in medium-low heat for 10-12 minutes. Drizzle with olive oil.

How to serve stuffed zucchini flowers: 

Serve them warm or cold as “mezé” (alcoholic accompaniment) and drink a shot of Greek “ouzo” or “tsikoudia”

mycookingsecrets tips: 

  1. Bought or picked from the garden, treat them with care, because they are so sensitive.
  2. For the stuffed zucchini flowers choose male blossoms, which grow directly on the stem of the zucchini plant in the leaf axil and differ from the long stalks.
  3. Keep refrigerated for 2-3 days wrapped in paper towels (or paper bag), if not cooked in a short time.

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Category: Starters

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