Stuffed courgette flowers (Kolokithanthi)
Monday, June 2, 2014
20 courgette flowers
150g white rice
Sprinkle finely chopped mint leaves
30g onion, grated
30g courgettes, grated
30g tomato, grated
200ml olive oil
120ml fresh lemon juice
2 pinches salt
2 pinches pepper
How to make Stuffed courgette flowers
1) Place the courgettes flowers in cold water to open and make the preparation easier.
2) In a large mixing bowl place the rice, all the chopped and gratedingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the courgette flowers. Fold over the ends to seal the stuffing inside.
3) Place the flowers on the bottom of a large saucepan, with the openings facing the bottom. Pour in enough water to cover. Add 1 pinch of salt, 1 pinch of pepper and the rest of the olive oil and lemon juice. Cover and simmer gently for about 40 mins until the rice has absorbed all the liquid.
* Cooks Note: Place a plate (upside down) on top of the stuffed vegetables before cooking so that the parcels cannot rise or move.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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