World Flavors Cookbook

Kolokythanthoi Gemistoi

Stuffed zucchini flowers — filled with rice, herbs, and feta, then gently steamed or fried. A summer delicacy from the Greek islands.

Cuisine: Greece

Ingredients

• 16 zucchini flowers
• 150g rice, par-cooked
• 100g feta, crumbled
• 2 tbsp fresh mint
• 2 tbsp fresh dill
• 1 small onion, finely grated
• 3 tbsp olive oil
• Salt and pepper

Instructions

1. Gently open flowers and remove the stamen inside.
2. Mix rice, feta, herbs, grated onion, and olive oil.
3. Carefully spoon filling into each flower.
4. Twist the petals to seal.
5. Arrange in a single layer in a pot with a little oil and water.
6. Cover and steam 20-25 minutes on low heat.