stuffed zucchini blossoms

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   from about.com:

In Greek: κολοκύθανθοι γεμιστοί με ρύζι, 
pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee 

Zucchini blossoms (and blossoms from other squash) make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature. 
Blossoms can be used from winter and summer squash. If picking your own fresh blossoms, pick early in the morning while blossoms are open. Separate from stalk.

Cook Time: 30 minutes

Ingredients:

20 zucchini blossoms 
1 1/2 cups of long grain rice 
1 medium onion, grated 
3 tomatoes, grated or finely chopped 
1/2 bunch of fresh parsley, finely chopped 
1/2 bunch of fresh mint, finely chopped 
2 cloves of garlic, finely chopped 
sea salt 
freshly ground black pepper 
1-2 teaspoons of olive oil 
1 cup of water 
1/4 cup of olive oil 
Preparation:

Rinse the zucchini blossoms individually, removing any external green leaves and internal pistil and stamen, using a sharp knife. Take care not to tear the blossoms. Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using. 

Note: The pistil and stamen do not need to be removed, but most Greek cooks do take them out. 
In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly. 

Carefully fill each blossom with 1 teaspoon of the mixture. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet. Continue until all blossoms are filled, and placed snugly in a single layer in the pot. 

Add 1 cup of water and 1/4 cup of olive oil. 

Bring to a boil and cook over medium heat for 30 minutes. 

Yield: 20 pieces 

Meatless stuffed zucchini blossoms are served at room temperature. 

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: stuffed zucchini blossoms Posted: 03 February 2010 at 17:23
	from about.com: In Greek: κολοκύθανθοι γεμιστοί με ρύζι, pronounced koh-loh-KEETH-ahn-thee yeh-mee-STEE meh REE-zee Zucchini blossoms (and blossoms from other squash) make a delightful appetizer, and they are often stuffed with mixtures similar to fillings used in stuffed leaves and vegetables. This vegetarian version calls for a mixture of rice, tomatoes, and herbs, and is served at room temperature. Blossoms can be used from winter and summer squash. If picking your own fresh blossoms, pick early in the morning while blossoms are open. Separate from stalk. Cook Time: 30 minutes Ingredients: 20 zucchini blossoms 1 1/2 cups of long grain rice 1 medium onion, grated 3 tomatoes, grated or finely chopped 1/2 bunch of fresh parsley, finely chopped 1/2 bunch of fresh mint, finely chopped 2 cloves of garlic, finely chopped sea salt freshly ground black pepper 1-2 teaspoons of olive oil 1 cup of water 1/4 cup of olive oil Preparation: Rinse the zucchini blossoms individually, removing any external green leaves and internal pistil and stamen, using a sharp knife. Take care not to tear the blossoms. Once rinsed, place the bottom of each blossom into the opening of another to prevent from closing, and set aside to drain thoroughly. Pat dry before using. Note: The pistil and stamen do not need to be removed, but most Greek cooks do take them out. In a mixing bowl, combine rice, onion, tomatoes, parsley, mint, garlic, and salt and pepper to taste. Add 1-2 teaspoons of olive oil to help bind and mix thoroughly. Carefully fill each blossom with 1 teaspoon of the mixture. Fold the open end of the blossom inward and turn underneath, and place in a wide pot or deep skillet. Continue until all blossoms are filled, and placed snugly in a single layer in the pot. Add 1 cup of water and 1/4 cup of olive oil. Bring to a boil and cook over medium heat for 30 minutes. Yield: 20 pieces Meatless stuffed zucchini blossoms are served at room temperature.

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