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Greek Recipe for Stuffed Zucchini Flowers

  • 40 zucchini flowers

For the Stuffing

  • 3 tomatoes, grated
  • 2 onions, peeled and finely chopped
  • 1/2 cup olive oil
  • Small bunch of dill, finely chopped
  • Small bunch of parsley, finely chopped
  • Small bunch of mint, finely chopped
  • 1 pound, 2 ounces white rice
  • Pinch of salt and freshly ground pepper
 

Method

Pick the zucchini flowers fresh so they will be open.  Rinse them, remove the stems, and set aside while preparing the stuffing.

In a bowl add the tomatoes, onions, olive oil, dill, parsley, mint, rice, salt, and pepper and mix together with 1/2 cup water.

Stuff the flowers with the mixture and place them in a pot.  Cover with water and place a plate over them to stop the flowers from opening.  Simmer until all the water has been absorbed.  Serve hot.

Serves: 6

Reprinted with permission from ©New Holland Publishers, Mezze Modern, written by Maria Khalifé, published by Interlink Publishing   click to read book review

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