Appetizers > Greece > Kolokythoanthoi >
20 zucchini blossoms*
1 C cracked wheat
1 tsp. fresh mint, finely chopped
2 tsp. fresh parsley, finely chopped
1 onion, grated
1 C Feta cheese, grated
Salt & black pepper to taste
2 C vegetable stock (sub with 1 vegetable bouillon cube dissolved in 2 C water)
Soak cracked wheat in salted water for about twenty minutes. Remove from water; strain. In a bowl, combine remaining ingredients (except vegetable stock); mix well. Use mixture to fill zucchini blossoms. Fold the ends of each blossom; place in a saucepan folded side down. In order to prevent sticking, place thin slices of zucchini on the bottom of the saucepan before adding filled blossoms. Pour vegetable stock over zucchini blossoms; simmer for about ten minutes. Remove zucchini blossoms from the saucepan and arrange on a platter. Boil remaining juice in saucepan until it thickens, stirring often. Pour sauce over the zucchini blossoms.
Suggestion: Serve with a dollop of plain yogurt (as pictured above).
*Note: Zucchini Blossoms can be harvested from home gardens, or purchased at specialty markets (local or online).
*Kolokythoanthoi image (C) Mina Theofilatou (2011). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Food Fare Culinary Collection: Greek Culinaria
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