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Ingredients
- 18 lrg Zucchini blossoms
- 1 c. Long-grain white rice
- 3 Tbsp. Chopped fresh Italian parsley
- 3 Tbsp. Finely minced fresh mint
- 1 sm Onion, finely minced
- 1/3 c. Extra virgin olive oil
- 1 lrg Ripe tomato, peeled, seeded, & coarsely minced Salt Freshly grnd black pepper
- 3/4 c. Hot water
Directions
- Wash the zucchini blossoms gently and drain them. In a small bowl, combine the rice, parsley, mint, and onion. Add in the oil, tomato, and salt and pepper and mix well. Using a small tsp., stuff the blossoms with the rice mix. Arrange them one next to the other in a shallow saucepan, add in hot water, and cover. Bring to a boil and simmer over low heat till the rice is cooked, about 30 min.
- Serve hot.
- Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 109 | 48% |
| Total Fat 12.29g | 15% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 132mg | 4% |
| Total Carbs 26.93g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.22g | 1% |
| Protein 2.65g | 4% |
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