Ingredients
- 20-30 zucchini blossoms (or more, if desired)
- 4 ripe tomatoes, finely chopped
- 2 onions, finely chopped
- 2-3 garlic cloves, finely chopped
- 250 g Carolina rice
- A small bunch of parsley, finely chopped
- A small bunch of mint, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
- Prepare the Blossoms
- Carefully wash the zucchini blossoms, trim them, and nest them gently inside one another to keep them open while preparing the filling.
- Make the Filling
- In a bowl, combine the onions, tomatoes, garlic, parsley, mint, rice, olive oil, salt, and pepper. Mix well to form a uniform mixture.
- Fill the Blossoms
- Using a teaspoon, gently stuff each blossom with the rice mixture. Press lightly with the back of the spoon to ensure the filling is packed without breaking the blossoms.
- Arrange and Cook
- Place the stuffed blossoms in a baking dish in a single layer. Add enough water to just cover the blossoms, drizzle with olive oil, and season with a bit of salt.
- Bake
- Bake in a preheated oven at 170-180°C (340-355°F) for 40-45 minutes. If the water evaporates before the blossoms are fully cooked, add a little more warm water.
A Floral Feast
Stuffed zucchini blossoms are a true Mediterranean delicacy, combining the freshness of garden herbs with the subtle sweetness of rice and tomatoes. Perfect as an appetizer or a light main dish, these blossoms will brighten any table with their unique taste and beautiful presentation.
