*  Exported from  MasterCook  *
 
           Kolokytholouloutha Yemista (Stuffed Zucchini Blossoms)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Greek
                 Vegetables                       Vegan
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18      large         Zucchini blossoms
    1      cup           Long-grain white rice
    3      tablespoons   Minced fresh Italian parsley
    3      tablespoons   Finely chopped fresh mint
    1      small         Onion -- finely chopped
      1/3  cup           Olive oil
    1      large         Ripe tomato, peeled, seeded -- - & coarsely chopped
                         Salt
                         Freshly ground black pepper
      3/4  cup           Warm water
 
 Wash the zucchini blossoms gently and drain them.  In a small bowl, combine the
rice, parsley, mint, and onion.  Add the oil, tomato, and salt and pepper and mix
well.  Using a small teaspoon, stuff the blossoms with the rice mixture.  Arrange
them one next to the other in a shallow saucepan, add warm water, and cover. 
Bring to a boil and simmer over low heat until the rice is cooked, about 30
minutes.
 Serve warm.
 
   Sofi Lazarides Konstantinides, “Sofi’s Aegean Kitchen”  Posted by Karen
 Mintzias
 
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