Free Recipe Zucchini Blossoms, Cretan Style
Recipe Type: Free Greek Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Zucchini Blossoms, Cretan Style Recipe
Karen Mintzias 1/2
c Canned tomatoes; drained
30 Zucchini blossoms
3 tb Chopped parsley
3 tb Olive oil
3 tb Chopped fresh mint or dill
4 Scallions, minced
Salt & freshly ground pepper
1 Garlic clove; minced
1/2 ts Granulated sugar
1/3 c Raw long grain rice
Zucchini Blossoms, Cretan Style Preparation
Soak the stems in cold water overnight, without soaking the blossoms. The following day, wash and drain on a towel. Cut off and discard the stems without breaking the blossoms, and set the blossoms aside while you make the filling. Heat the oil and saute’ the scallions until soft. Add the garlic and rice and cook over moderate heat for 2 minutes stirring constantly with a wooden spoon. Stir in the tomatoes, herbs, and enough water to cover the rice, then season with salt and pepper and the sugar. Simmer for 5 minutes, and remove from the heat. Using a teaspoon, stuff each blossom carefully, holding it in the palm of one hand, then close it and lay it on its side in a buttered flameproof casserole large enough to accomodate all the blossoms. Continue until all are filled. Pour 1 cup of warm water into the casserole. Invert a plate over the flowers, then cover the casserole and simmer over lowest heat about 1-1/2 hours. Check every 30 minutes to see if more water is needed; if so, add warm water (it should all be absorbed when cooked). Serve with poultry, meat or fish dishes, or as a delightful first course. From: The Food of Greece by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias
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