Stuffed zucchini flowers
Stuffed zucchini flowers or blossoms are a vegan summer delight filled with rice, herbs and vegetables.
Servings: 30 pieces
Equipment
- Roasting pan
- large sauce pot
Ingredients
- 30-40 zucchini blossoms
For the filling:
- 1/2 cup Greek olive oil
- 1 cup chopped, white part of spring onion
- 5-6 cloves garlic, finely chopped
- 1 ½ cups long grain rice
- 1 cup chopped fresh mint
- 2 ½ cups chopped flat leaf parsley
- 2 cups chopped, greens of spring onion
- 2 cups loosely packed grated zucchini, unpeeled
- 1 ½ cups tomato sauce
- 3/4 tbsp salt
- 1 teaspoon black pepper
For the baking pan:
- 1 tbsp Greek olive oil
- 1/4 cup vegetable oil
- 1 ½ cups water
- 1/2 teaspoon salt
- 1 cup tomato sauce
Instructions
- In a large saucepan, over medium heat, add 1/2 cup of olive oil, the chopped onion (only the white part) and garlic. Cook the onion and garlic for 3 – 5 minutes, until softened, stirring constantly so that the garlic does not burn.1/2 cup Greek olive oil, 5-6 cloves garlic, finely chopped, 1 cup chopped, white part of spring onion
- Rinse the rice and add it to the pot. Mix well. Add the mint, parsley, green part of the onions, grated zucchini, tomato sauce, salt, pepper and mix well. Remove from heat.1 ½ cups long grain rice, 1 cup chopped fresh mint, 2 ½ cups chopped flat leaf parsley, 2 cups chopped, greens of spring onion, 2 cups loosely packed grated zucchini, unpeeled, 1 ½ cups tomato sauce, 3/4 tbsp salt, 1 teaspoon black pepper
- Preheat your oven to 350 degrees Fahrenheit.
- Add one tablespoon of Greek olive oil to your baking pan and use that to grease the bottom. Set aside.1 tbsp Greek olive oil
- Fill your flowers. Gently take one flower at a time and add about 1 tablespoon of filling to each flower. The exact amount of filling will depend upon the size of your zucchini blossoms. Fold the petals over the filling to fully enclose it, and place the stuffed blossoms into the baking pan. Repeat until you have used up all of your filling, or all of your zucchini blossoms. Watch video here.
- Mix together the vegetable oil, tomato sauce, water and salt. Pour this mixture into the baking pan, over the stuffed zucchini flowers. The liquid should come half way up the flowers. If it does not, add more water until it does.1/4 cup vegetable oil, 1 ½ cups water, 1/2 teaspoon salt, 1 cup tomato sauce
- Bake uncovered for 1 hour and 15 minutes. Test for doneness.
- Allow to cool and enjoy.