Stuffed Zucchini Flowers

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Delicate zucchini flowers stuffed with a lemony herbed rice filling, then gently simmered in olive oil until the rice is soft. A light, vegan classic found in both Turkish and Greek kitchens, known as kabak çiçeği dolması or kolokythoanthoi yemista.

Prep Time45

Cook Time40

Total Time1 25

Course: Appetizer, Side Dish

Cuisine: Greek, Turkish

Diet: Vegan

Servings: stuffed flowers

Calories: 48kcal

Author: Ayla Clulee

Ingredients

For the Filling

2 tablespoon olive oil
1 onion diced
1 cup short grain rice
2 tomatoes grated
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon dried mint or 1 tablespoon fresh mint, chopped
1 tablespoon fresh dill chopped
2 tablespoon fresh parsley chopped
1 tablespoon fresh basil chopped
½ teaspoon sugar
2 tablespoon lemon juice
½ cup water

For the Flowers

25-30 zucchini flowers

For Cooking

1 cup water
1 tablespoon olive oil

Instructions

Make the Rice Filling

Heat the olive oil in a pot over medium heat and cook the onion until soft, 4 to 5 minutes.
Stir in the rice and cook for 1 minute.
Add the salt, pepper, paprika, sugar, and dried mint, if using, and sauté for a minute.
Add the tomato and lemon juice, then pour in the water.
Simmer until the water is mostly absorbed and the rice is partway cooked.
Remove from heat, stir in the dill, parsley, basil, and fresh mint, if using, and let cool for 10 minutes.

Stuff and Cook the Flowers

Gently open each flower and spoon in about 1 tablespoon of filling, a little more if the flower is on the larger side. Do not pack it in tightly, the rice still has cooking to do and needs room to expand.
Fold the petal tips over the filling to close each flower.
Arrange the stuffed flowers snugly in a pot, packed against the side of the pan or against each other so they stay closed and hold their shape.
Mix the water and olive oil together and pour over the flowers.
Cover the pot and cook on low heat for about 30 minutes, until the rice is fully softened.
Turn off the heat and let the flowers rest, still covered, until they're no longer piping hot. They taste better once they've cooled slightly rather than served straight off the heat.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 5 days. Best served cold or at room temperature. Not recommended for freezing once cooked, the petals turn mushy after thawing. Leftover uncooked filling freezes well for up to 3 months.
Dietary: Naturally vegan, vegetarian, dairy-free, and gluten-free as written.
Substitutions: No dill or basil on hand? Extra parsley and mint alone still make a good filling. No zucchini flowers? Use the same filling to stuff small whole zucchini instead, just allow more cooking time.
Make ahead: The rice filling can be made up to a day ahead and refrigerated.
Keep unused flowers in water: If not using them the same day, trim the stems and stand them in a glass of water in the fridge, like cut flowers. Or stack them dry in a sealed airtight container instead, and they will keep for 2 to 3 days.
Pre-cook the rice: Do not skip this step, or it will not finish cooking in the short simmering time, and the flowers will fall apart first.
Leave room in each flower: Rice expands as it finishes cooking, so an overstuffed flower is more likely to split open.
Weigh them down if needed: A plate set on top of the flowers while they cook helps them hold their shape.
Use up leftover filling: Cook it separately in a small covered pan as a simple rice pilaf, or use it to stuff a few extra vegetables.
Do not worry about torn flowers: Just fold the petals over as best you can. They will still hold together once cooked.
Rinse the rice, if you like: Not essential, but it removes some surface starch so the grains cook up a little more separate.

Nutrition