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Stuffed Squash Blossoms

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Summer time is squash blossom season!   In Greek they’re called Kolokitholoulouda!

INGREDIENTS

  • 15-20 squash blossoms
  • 1 cup medium length white rice
  • 1/2 large onion diced
  • juice of 2 lemons
  • 1 cup chopped mixed fresh herbs (parsley, dill, mint)
  • 1 tbsp grated ginger
  • 1/4 cup olive oil
  • Slightly less than 1 quart vegetable broth
  • Salt & Pepper

INSTRUCTIONS

  1. Preheat oven to 350
  2. Combine all ingredients except for the squash blossoms in a bowl and mix well
  3. With a small spoon, open the squash blossoms and add some filling being careful not too overfill as rice will expand
  4. Fold over the blossom petals to close
  5. Lay side by side, touching each other, in a baking dish
  6. When you have them all in the dish, add enough vegetable broth to cover
  7. Cover with aluminum foil and bake for approximately 30 minutes
  8. Remove the foil and continue baking for another 15 minutes or until broth has reduced
  9. Remove and serve

NOTES

  • You can add ground meat to the dish if you’d like, but I prefer to keep them light because they’re so delicate

 

George Christidis