Stuffed Zucchini Blossoms
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Recipe-Ingrediants
A morning coffee with my friend Stavroula in the village. The skilled old housewives create such delicious dishes with their artistry and mastery... Just like Stavroula, who gathered zucchini blossoms from the garden. There are quite a few, around a hundred. After washing and removing the pistils, she placed them in a container in a row to prepare the filling. She went to the garden, picked tomatoes, a bunch of fresh mint, and parsley. It's so beautiful to gather all the fresh, wonderful, and above all pure vegetables from the garden... We make coffee, and our creative magical cooking begins...
Ingredients:
• 100 zucchini blossoms
• 500g arborio rice
• 1 beefsteak tomato
• 5 medium ripe tomatoes
• 3 medium dry onions
• 5 zucchinis
• 1 bunch of finely chopped mint
• 1 bunch of finely chopped parsley
• 1-2 cloves of garlic
• Salt, pepper, a pinch of sugar
• 200g olive oil + 50g
Directions
In a blender, finely chop 2 zucchinis, 3 tomatoes, onions, and garlic. Transfer them to a bowl along with the finely chopped mint and parsley. Then add the beefsteak tomato, arborio rice, salt, pepper, a pinch of sugar, and 200g of olive oil. Mix well to incorporate all the ingredients. Cut the 3 zucchinis lengthwise into thin slices and layer them on the bottom of a baking dish. Next, start stuffing the zucchini blossoms, arranging them in rows until the baking dish is filled. Blend 2 tomatoes, add a glass of water, 50g of olive oil, salt, and pepper. Mix well and spread it all over the surface of the zucchini blossoms to cover them almost entirely. Bake at 180°C for about an hour. While waiting for them to cook, we enjoy our coffee, talking about local dishes and sweets. I find it very interesting to listen to our grandmothers' cooking and learn about the disappearing traditional dishes. I am sure I will have a very enjoyable vacation with my friend, where we can both learn and experience a lot!
• Estimate about a teaspoon of rice for each zucchini blossom.
• Place zucchini slices on the bottom of the baking dish to prevent the delicate zucchini blossoms from touching the surface. They will cook perfectly without being ruined, as they will be served with the zucchini slice underneath, which will become delicious.
• Serve your zucchini blossoms with a yogurt dip flavored with mastic.
THANK YOU VERY MUCH TO STAVROULA MYLONA FOR HER VALUABLE ASSISTANCE WITH OUR TRADITIONAL SWEETS AND DISHES OF OUR REGION.
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