Vegetarian Stuffed Zucchini Flowers
From kutadkubilik 14 years ago
- 35 minutes to make
- Serves 6
To make stuffed zucchini flower is not harder than any other dolma (stuffed)dish. If you are already growing zucchini plants, pick flowers early in the morning when they are open and free of bugs. On the other hand, if you don't have a garden you might find zucchini flowers at farmer's markets ,flea markets with produce sections or at Mexican grocery stores/markets
Ingredients
- Serves 4 shopping list
- 20 zucchini flowers shopping list
- 5 tabel spoon rice shopping list
- 2 medium onions, very finely chopped or grated shopping list
- 1/3 cup + 2 tbsp olive oil shopping list
- 2 tbsp currants shopping list
- 3 tbsp pine nuts shopping list
- 1/2 tsp allspice or cinnamon shopping list
- 1tbspoon shopping list
- 1 or more tsp salt shopping list
- juice of 1/2 lemon or 2 tsp pomegranate molasses shopping list
- 1-2 tsp black pepper shopping list
- 1/2 cup finely chopped parsley (save the stems) shopping list
How to make it
- Trim the stems and remove the stamens from the flower. It might be tricky to remove the stamen; I used a little spoon to cut the stamen. Wash the zucchini flowers, check inside for any unwanted guests, and then place them in a bowl of hot (not boiling) water to soften. Set aside.
- -Heat 1/3 cup olive oil in a pot. Add onions and cook for 3-4 minutes.
- -Add rice and stir for 5 minutes.
- -Add currants, pine nuts, allspice or cinnamon, black pepper and salt.
- -Add 1 cup water and cook on low until water is absorbed. Turn it off.
- -Add greens: parsley, and lemon juice or pomegranate molasses. Mix well and set aside to cool down.
- -Place the parsley stems that you saved at the bottom of a pot. If you do not have parsley stems you can cover the bottom of the pot with vine leaves or apple skin. Flowers are very delicate so you don't want to put them directly on the pot.
- -Drain zucchini flowers. With a small spoon or your fingers stuff each flower with the rice stuffing: gently open up the petals, put the stuffing, and seal the flower by folding the petals one by one around the filling.
- -Place stuffed flowers tight on parsley stems (or whatever you have). Sprinkle 2 tbsp olive oil and pour 1 cup of water.
- -Find a flat-ish plate that would fir in your pot. Place the plate on stuffed flowers.
- -Cook on low until water is absorbed, approximately half an hour.
- -Wait at least 20 minutes before taking stuffed zucchini flowers out of the pot.
- -Serve warm or cold.
The Rating
Reviewed by 4 people-
I do this most every summer and I also like to batter fry them too!
midgelet
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" It was excellent "