Zucchini flowers stuffed: Crete in a finger food

Stuffed zucchini

Zucchini (courgette) flowers are very popular in Greece for this traditional recipe, also called in Crete “anthous” .

May is usually the beginning of the season for zucchini (courgette) flowers and in Greece they are very popular for this traditional recipe, also called in Crete “anthous”. First of all, you must pick them very early in the morning, because after 9 a.m., they close again. So take advantage of the fact that when they are well opened, you can cook them directly after picking. First of all, the sepals of the flower must be removed, as well as the large yellow pistil inside. Do not wash them in water, otherwise they will break. Just remove any soil or insects.

How to proceed

For about sixty zucchini flowers, take 1/2 kilo of “carolina” or “nixaki” rice, or a sticky rice (this allows the stuffing to stay better during cooking).
Add the following ingredients to it:
– the flesh of 2 large ripe tomatoes
– 10 cl olive oil
– some chopped flat-leaf parsley
– A big spoon of chopped fresh dill
– one chopped small onion
– a large grated carrot
– one grated potato
A grated zucchini (courgette)
Salt well

Zucchini flowers recipe with rice, herbs, vegetable

Mix it all together. Your prank is ready. Put the equivalent of a teaspoon of the stuffing in each zucchini flower, then close again. Carefully place the flowers in an oiled pot in the bottom. When you have placed all your flowers in the pot, cover with a plate on top, which will lightly press on the flowers and prevent them from opening when cooking. Add one to two cups of water to start cooking. Up to you, you can cook over a low heat, or, if your pot allows it, put it in the oven at 200 degrees. You should water your preparation regularly until it is completely cooked. You can also add Lemon juice to the cooking water. Leave to cook for a good hour. Check the cooking of the rice before serving.

Leave a comment

You must be logged in to post a comment.