Stuffed zucchini flowers are extremely popular in the Aegean cities. It's almost a tradition for vacationers in the Aegean to share photos of these delightful dishes; it's as if you have yet to experience the region unless you've savored them truly.
The stuffed zucchini blossoms we crafted using this recipe stand out as the finest we've ever tasted. Interestingly, the recipe closely resembles one for stuffed peppers with olive oil. It's a testament to the idea that once you discover a recipe that suits your taste for dishes like stuffed vegetables or meatballs, there's no need to venture into uncharted territory; you can employ the same recipe with great success.
Given the inherent size differences among zucchini flowers, it's challenging to provide an exact measurement of filling per blossom; this is a judgment call you'll need to make. We recommend having a surplus of zucchini flowers so you're always full of options. If you find yourself with excess filling, it's versatile and can be used in peppers, tomatoes, or other stuffed vegetables alongside the zucchini flowers. Alternatively, you can freeze it for later use.
It's important to note that none of the spices used in this recipe should overpower the stuffing's flavor. Instead, they harmonize to create a distinct and balanced taste.
Portion: 20 Pieces
- 25 zucchini flowers
- 1 cup of rice
- 1 large onion
- 5 tablespoons of Zagoda extra virgin olive oil
- 2 tablespoons of pine nuts
- 1 teaspoon of allspice
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of sugar
- A handful of chopped parsley
- A handful of chopped dill
- Heat 3 tablespoons of Zagoda extra virgin olive oil in a pot and add the pine nuts. Sauté them for 3-4 minutes until they turn golden and fragrant.
- Add the chopped onions and continue to sauté for 5 minutes until they become translucent.
- Add the washed and drained rice to the pot and stir-fry until the rice grains turn transparent.
- Sprinkle in the salt, sugar, allspice, and black pepper. Mix the ingredients thoroughly.
- Pour 1 glass of hot water, cover the pot with a lid, and cook until the water evaporates.
- Stir in the chopped dill and parsley.
- Prepare the zucchini flowers by washing and draining them. Fill each flower with the rice mixture and cover them.
- Place the stuffed zucchini flowers in a large pot.
- Pour 1.5 cups of water and the remaining olive oil into the pool.
- Cover the pot with a lid and cook over medium heat until the water is absorbed and the rice swells.
- Once done, let it cool, and then serve the dish cold.
We hope you liked our recipe for Stuffed Zucchini Flowers made with virgin olive oil. We recommend using Zagoda olive oil, one of the best polyphenol-rich olive oil brands, for this recipe. Please feel free to contact us if you need any further information.