Kolokithoanthoi Gemistoi: A Taste of Greek Summer

If you’ve ever tasted stuffed zucchini flowers, you know they’re the epitome of Greek summer on a plate. Delicate, aromatic, and bursting with flavor, Kolokithoanthoi Gemistoi are a traditional dish that highlights the beauty of simplicity in Greek cuisine.

These edible blossoms are carefully stuffed with a fragrant mixture of rice, fresh herbs like parsley, dill, and mint, and a generous drizzle of extra virgin olive oil. Cooked gently in a pot with a touch of lemon juice, they become tender parcels of pure bliss.

Perfect as a light appetizer or a vegetarian main course, they pair beautifully with a dollop of creamy yogurt. Best of all? They can be enjoyed warm or cold, making them ideal for any occasion.

Ingredients

30 zucchini flowers, cleaned and prepared

300 g Carolina rice

1 small onion, grated

4 green onions, finely chopped

1 bunch parsley, finely chopped

½ bunch dill, finely chopped

½ bunch mint, finely chopped

1 cup extra virgin olive oil

Salt and freshly ground black pepper

Directions

In a mixing bowl, combine the rice, grated onion, green onions, parsley, dill, mint, and half the olive oil.

Season generously with salt and pepper and mix thoroughly.

Gently fill each zucchini flower with 1 to 1½ teaspoons of the rice mixture. Fold the petals inward to close them, creating a cross-like seal.

Arrange the stuffed flowers snugly in a wide, heavy-bottomed pot, forming a circular pattern to prevent movement during cooking.

Drizzle the remaining olive oil over the stuffed flowers. Place a heatproof plate on top to weigh them down and prevent them from floating.

Add enough hot water or vegetable stock to cover the plate.

Cover the pot with a lid and simmer over low heat for approximately 30 minutes, or until the rice is tender and the liquid has been absorbed. Add lemon juice in the final 5 minutes of cooking.

Serve the stuffed zucchini flowers warm or chilled, accompanied by a dollop of yogurt.

Enjoy this light and flavorful dish as an appetizer or side!