* 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 - - - - - - - - - - - - - - - - - -