Kolokitholoulouda yemista (stuffed zucchini flowers)

Recipe from: 14 May 2010

Ingredients 8
Servings 2
Minutes 15 mins


Serving Change
  • 18
    zucchini flowers
  • 225
  • 2
    onions, finely chopped
  • 100
    finely chopped parsley
  • 135
    finely chopped dill
  • 100
    extra virgin greek olive oil
  • Sea salt
  • Freshly ground black pepper to taste (White pepper is really good if it is freshly ground)


15 mins
Dip the flowers into water and dry with absorbent kitchen towels, remove pistils or stamens and set aside with care.

Heat the oil in a pan over medium heat and sauté the onions until translucent, adding the dill and parsley.

Pour over 500 ml stock of your choice and boil until almost cooked – the rice must not be soft yet as this process is completed in the flower.

Season the rice and add the onion stirring through well.

Stuff the flowers with this mixture and close petals – be very careful here because they can break very easily.

Pack the stuffed flowers neatly and carefully into a saucepan and cook over medium heat until the rice is completely ready.

Serve hot or cold.


Read more on: sauté


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