ΥΛΙΚΑ

30 zucchini blossoms
6 pomodori
1 big onion
2 fresh onions
1 leek
2 sweet peppers (florina peppers)
3 cloves garlic
1 eggplant
3-4 medium zucchini (grated)
1 grated carrot
1 glass of water
350 gr tomato sauce
Sea salt- black pepper
½ bunch parsley
½ bunch basil
¼ bunch mint
¼ bunch fennel
1 cup long grain rice
½ cup extra virgin olive oil
300 gr feta cheese

INSTRUCTIONS

1.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.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.