Zucchini Blossom Stew
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A traditional dish that I came across in Mani. Wonderful, flavorful, and yet forgotten, as it is now only made by our grandmothers. Now that it's their season, it's an opportunity for you to try and make such a delightful dish.
Our ingredients:
1 kg zucchini blossoms
4-5 small zucchinis, cut into slices
1 large onion, sliced
2 cloves of garlic, sliced
3-4 fresh spring onions, finely chopped
2-3 ripe tomatoes, grated
½ bunch of parsley, finely chopped
2 large potatoes, cut into chunks
2 carrots, sliced
Olive oil
Salt and pepper
Optional: 200g feta cheese
Directions
Carefully wash the zucchini blossoms, remove the thick fibers, the stems inside the flowers, and the small leaves at the bottom of the blossoms. In a deep saucepan with a little olive oil, saute the onions lightly. Add the garlic, carrots, potatoes, zucchinis, zucchini blossoms, and finally the tomato. Add a little water and let them simmer for about 30 minutes on low heat. During cooking, avoid stirring too much, just gently shake the handles of the saucepan. Towards the end of cooking, add the feta cheese if desired, to allow it to blend with the stew. Serve it hot or as a cold meze, topped with crumbled feta cheese.
Many thanks to Mr. Takis' family for their valuable advice on this wonderful dish.
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