Stuffed Zucchini Flowers
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Servings
2
-
Calories
187 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Stuffed Zucchini Flowers
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These Greek Stuffed Zucchini Flowers are stuffed with rice, fresh herb, and lemon filling. Baked in the oven with olive oil until very soft and mellow!
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Ingredients
For The Zucchini Flowers:
- 10 zucchini flowers
- 7 tablespoons extra virgin olive oil
- 4 tablespoons fresh lemon juice
- ½ cup water or vegetable stock
For The Filling:
- 6 tablespoons olive oil
- 100 grams white onion finely chopped
- 85 grams spring onion minced
- 2 garlic cloves minced
- 75 grams zucchini grated
- 100 grams (½ cup) long grain white rice like Carolina
- 180 grams (1 medium) tomato grated skin discarded
- 1½ tablespoon fresh dill finely chopped
- 5 tablespoons fresh parsley finely chopped
- ⅔ tablespoon fresh spearmint finely chopped
- ½ lemon zest
- 1 tablespoon lemon juice
Instructions
Prepare The Zucchini Flowers:
- Carefully remove the stems from inside the zucchini flowers. Dip them in batches in a bowl filled with cold water and let them soak for a minute or two. Then hold them from the bottom and shake them gently. Transfer on paper towels or a clean kitchen towel.
- Preheat oven to 150°C / 300°F.
Make The Filling:
- Heat 4 tablespoons of olive oil in a non-stick pan over medium-high heat.
- Add the white onion, drop the heat to medium-low, and cook for about 10 minutes. Until it gets really soft and caramelized.
- Add the spring onion and garlic. Raise the heat to medium-high. Cook for 2 minutes more.
- Stir in the rice and saute for 1-2 minutes. Squeeze the grated zucchini a bit to remove excess water and add to the pan as well. Cook for a minute and add the grated tomato. Cook for 2 minutes more.
- Take the pan off the heat. Stir in the fresh herbs and ½ lemon zest, and 1 tablespoon lemon juice. Season with salt and pepper.
Make The Stuffed Zucchini Flowers:
- Stuff each zucchini flower with about 1 to 1 ½ tablespoons of the filling. This will depend on the size of the flowers. Make sure you fill the zucchini flower only by half.
- Gently twist the top half of the flower to close the filling. Place it in a small baking dish tucking the twisted top under the flower to secure it. (See Note 1 below). A casserole dish with a lid or a Dutch oven could work also, especially if you're making a bigger batch.
- Drizzle the 7 tablespoons of extra virgin olive oil and 4 tablespoons of lemon juice on top of the flowers. Season with salt and pepper. (See Note 2 below).
- Pour ½ cup water (or vegetable stock) into the dish.
- Cover with aluminum foil securing it well all around.
- Bake for 1 hour and a half then uncover the dish and bake for 10 minutes more to give some color on the top of the flowers. Remove from the oven.
- Let the food stand for about 30 minutes before serving this enhances the flavors even further. If you prefer you can leave it inside the oven with the door open.
- Serve with a piece of feta cheese or a scoop of Greek yogurt.
Notes
- Note 1: The zucchini should be placed one next to the other without leaving space around them. I used a 23 x 23 cm (9 x 9 inch) baking dish for this recipe.
- Note 1: The zucchini should be placed one next to the other without leaving space around them. I used a 23 x 23 cm (9 x 9 inch) baking dish for this recipe.
- Note 2: The lemon flavor in this dish is quite strong. If you don't like lemon so much you may want to add 2 to 3 tablespoons of lemon juice instead of 4 on top of the zucchini flowers.
Nutrition Information
Show Details
Serving
1flower
Calories
187kcal
(9%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Sodium
5mg
(0%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
424IU
(8%)
Vitamin C
12mg
(13%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1flower | |
| Calories | 187kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 5mg | 0% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 424IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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