Greek cuisine is renowned for its rich flavors and vibrant dishes, but one lesser-known gem that deserves a spotlight is Kolokithoanthoi – or stuffed zucchini flowers.
These delicate blossoms, typically harvested from zucchini plants, are a seasonal treat that encapsulate the essence of Greek summer cooking.

Kolokithoanthoi are the flowers of the zucchini plant, picked when they are fresh and tender.
In Greece, these blossoms are commonly stuffed with a mixture of rice, herbs, and sometimes cheese, then either baked or fried to perfection. The dish is a staple in Greek homes and is often enjoyed as a meze (appetizer) or a light main course.

Shop the ingredients

20-25 fresh zucchini flowers

1 cup Arborio rice (or any short-grain rice)

1 large onion, finely chopped

2-3 spring onions, finely chopped

1/2 cup fresh dill, finely chopped

1/2 cup fresh mint, finely chopped

1/2 cup fresh parsley, finely chopped

2-3 tomatoes, grated

1/4 cup olive oil

Salt and pepper to taste

Juice of 1 lemon

1/4 cup olive oil

1 large tomato, grated

1 lemon, sliced

Chopped fresh dill for garnish

Directions

Clean the Flowers: Carefully remove the pistils from inside the flowers without tearing the petals. Rinse them gently under cold water and let them dry on a paper towel.

Prepare the Filling: In a large bowl, mix the rice, chopped onion, spring onions, dill, mint, parsley, grated tomatoes, olive oil, salt, and pepper. Combine everything well.

Stuff the Flowers: Take a teaspoon of the filling and place it inside each flower, carefully twisting the petals to close the filling inside. Be gentle to avoid tearing the flowers.

Arrange in a Pot: In a large pot, place the stuffed zucchini flowers in a single layer, snugly packed to prevent them from opening during cooking.

Add Sauce Ingredients: Drizzle olive oil over the flowers, spread the grated tomato and place lemon slices on top, and add water to the pot.

Cook: Cover the pot and simmer on low heat for about 35-40 minutes, or until the rice is cooked and the flowers are tender. Check occasionally to ensure there is enough liquid, adding more water if necessary.

Serve: Once cooked, let them cool slightly before serving.

Drizzle with extra lemon juice and some chopped fresh dill if desired.