Zucchini blossoms with feta28 August 202128 August 20211 20Stuffed flowersby Zorzetin 2. Savory recipesPrep. time15-20 minutesCook time30 minutesDifficultyEasyServes6-8ΥΛΙΚΑ30 zucchini blossoms6 pomodori1 big onion 2 fresh onions1 leek2 sweet peppers (florina peppers)3 cloves garlic1 eggplant3-4 medium zucchini (grated)1 grated carrot1 glass of water350 gr tomato sauceSea salt- black pepper½ bunch parsley½ bunch basil¼ bunch mint¼ bunch fennel1 cup long grain rice½ cup extra virgin olive oil300 gr feta cheeseINSTRUCTIONS1.Rinse the zucchini blossoms individually, removing stamen with a knife or just your index finger. Take care not to tear the blossoms.2.Peel the tomatoes and put them in the shredder.3.Cut the vegetables in cubes and chop the herbs. 4.In a medium saucepan, add the vegetables and herbs, water, olive oil, tomato sauce, grated tomatoes and bring to boil in a medium heat.5.Season with salt and fresh ground pepper to taste, and cook until softened.6.Remove filling from heat. Rinse the rice and mix it to the pot. 7.Preheat the oven to 200o Celsius.8.Add 2-3 tbsp of Greek olive oil to your baking pan and use that to grease the bottom. Set aside.9.Fill the flowers. Gently take one flower at a time and add about 1 tablespoon of filling. 10.Then add feta cheese on top of each flower.11.Place the blossoms into the baking pan. Repeat until you have used up all of the filling.12.Drizzle with some extra virgin olive oil. 13.Place the baking dish into pre-heated oven with the lid and cook for 30 minutes.14.Allow to cool and enjoy. NOTE Put the lid on the baking dish while you cook the blossoms, so that you don’t burn their edges. If you don’t have a baking dish with a lid, use some non-stick paper and aluminum foil. Print Leave a Reply Cancel ReplyYour email address will not be published. Save my name, email, and website in this browser for the next time I comment. Comment This site uses Akismet to reduce spam. Learn how your comment data is processed.