Kolokytholouloutha yemista (stuffed zucchini
Yield: 6 Servings
Ingredients:
- 18 lg Zucchini blossoms
- 1 c Long-grain white rice
- 3 tb Minced fresh Italian parsley
- 3 tb Finely chopped fresh mint
- 1 sm Onion finely chopped
- 1/3 c Olive oil
- 1 lg Ripe tomato
Instructions:
peeled seeded -- & coarsely chopped Salt Freshly ground black pepper 3/4 c Warm water Wash the zucchini blossoms gently and drain them. In a small bowl combine the rice parsley mint and onion. Add the oil tomato and salt and pepper and mix well. Using a small teaspoon stuff the blossoms with the rice mixture. Arrange them one next to the other in a shallow saucepan add warm water and cover. Bring to a boil and simmer over low heat until the rice is cooked about 30 minutes. Serve warm. Sofi Lazarides Konstantinides Sofi's Aegean Kitchen Posted by Karen Mintzias
