Kolokitholoulouda yemista

18 servings Prep: 15 mins, Cooking: 25 mins
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These decadent stuffed zucchini flowers will blow you away.

By Food24 May 14 2010
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Ingredients (8)

18 courgettes — flowers
225 g rice
2 onion — finely chopped
100 g fresh parsley — chopped
135 g fresh dill — finely chopped
100 ml olive oil — extra virgin, Greek
sea salt
freshly ground black pepper
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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.

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