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Title: Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
Categories: Appetizer Greek Vegetable Vegan
Yield: 6 Servings
| 18 | lg | Zucchini blossoms |
| 1 | c | Long-grain white rice |
| 3 | tb | Minced fresh Italian |
| Parsley | ||
| 3 | tb | Finely chopped fresh mint |
| 1 | sm | Onion -- finely chopped |
| 1/3 | c | Olive oil |
| 1 | lg | Ripe tomato, peeled, seeded |
| & coarsely chopped | ||
| Salt | ||
| Freshly ground black pepper | ||
| 3/4 | c | Warm water |
Wash the zucchini blossoms gently and drain them. In a small bowl, combine the rice, parsley, mint, and onion. Add the oil, tomato, and salt and pepper and mix well. Using a small teaspoon, stuff the blossoms with the rice mixture. Arrange them one ne Serve warm.
Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen" Posted by Karen Mintzias
Recipe By :
From: Jay Ramirez Emc.Ver #2.3 ] --
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