The BaitShop Homepage
Forum Home Forum Home > The Library > Recipes, Cooking, Game Processing and Food in General
  New Posts New Posts RSS Feed - stuffed zucchini blossoms
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the BaitShop Boyz!

stuffed zucchini blossoms

 Post Reply Post Reply
Author
Message Reverse Sort Order
TasunkaWitko View Drop Down
Administrator
Administrator
Avatar
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14749
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: stuffed zucchini blossoms
    Posted: 20 September 2009 at 09:00
In Greek:  κολοκύθανθοι γεμιστοί με ρύζι -
pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee

Zucchini blossoms (and blossoms from other squash) make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature.
Blossoms can be used from winter and summer squash. If picking your own fresh blossoms, pick early in the morning while blossoms are open. Separate from stalk.

Cook Time: 30 minutes

Ingredients:
  • 20 zucchini blossoms
  • 1 1/2 cups of long grain rice
  • 1 medium onion, grated
  • 3 tomatoes, grated or finely chopped
  • 1/2 bunch of fresh parsley, finely chopped
  • 1/2 bunch of fresh mint, finely chopped
  • 2 cloves of garlic, finely chopped
  • sea salt
  • freshly ground black pepper
  • 1-2 teaspoons of olive oil
  • 1 cup of water
  • 1/4 cup of olive oil

Preparation:


Rinse the zucchini blossoms individually, removing any external green leaves and internal pistil and stamen, using a sharp knife. Take care not to tear the blossoms. Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using.

Note: The pistil and stamen do not need to be removed, but most Greek cooks do take them out.
In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly.

Carefully fill each blossom with 1 teaspoon of the mixture. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet. Continue until all blossoms are filled, and placed snugly in a single layer in the pot.

Add 1 cup of water and 1/4 cup of olive oil.

Bring to a boil and cook over medium heat for 30 minutes.

Yield: 20 pieces

Meatless stuffed zucchini blossoms are served at room temperature.



Edited by TasunkaWitko
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 11.10
Copyright ©2001-2017 Web Wiz Ltd.

This page was generated in 0.063 seconds.