Stuffed Courgette Flowers

Many of you may not have heard of stuffed zucchini flowers before, neither tasted them; they are delicate, beautiful and make for tasty appetizers or an original addition to your meze (variety of small dishes) table. They can be found abundantly in the summer. 

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  • approx. 30 courgette flowers
  • 1 1/2 tbsp dried or fresh mint
  • 1 sprig parsley
  • 1 sprig dill
  • 1 teacup medium grain rice
  • 2 medium lemons
  • 1 cup olive oil
  • 1 big onion, grated
  • 1 medium courgette, grated
  • salt & pepper
  • 1 cube vegetable stock (optional)


Put the rice, the grated courgette, the onion, the olive oil, and all the herbs into a basin and mix well.

Squeeze one of the lemons on top, dissolve the stock cube in a little hot water, add and mix well.

Fill them with a small spoonful of the mixture and fold the leaves closed.

When they are all stuffed, put them in a pan; squeeze the juice of the second lemon over them and carefully add a glassful of water and salt.

Cover and simmer gently, until rice is cooked, approximately 20 minutes.




Only ultra fresh vegetables can be used in this recipe.
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