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RECIPE
15 INGREDIENTS15 STEPS1HR 45MIN

Greek Squash Blossoms with Rice

4.5
4 Ratings
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The most popular squash blossom dish in Greece – kolokithoanthoi me rizi, more easily described as Greek squash blossoms with rice. If you have ever had rice-stuffed grape leaves, known as dolmades in Greece then you will absolutely love these Greek squash blossoms with rice. The major difference with rice stuffed squash blossoms is the shredded zucchini that is added to the filling – it lends another dimension that complements the flavor of the squash blossoms in the best way.
1HR 45MIN
Total Time
1HR
Active Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ingredients

US / METRIC
Servings:
4
Serves 4
50
Squash Blossoms
1/4 cup
Extra-Virgin Olive Oil
1
Large  Onion , grated
2 cloves
Garlic , minced
1
Medium  Zucchini , grated, trimmed
1
Medium  Zucchini , sliced, trimmed
2
Tomatoes , ripe, peeled, grated
1 cup
Carolina Gold Rice
or Arborio Rice
2 1/4 cups
Hot  Vegetable Stock
1/2 cup
Fresh Parsley , chopped
plus 1 Tbsp for garnish
2 Tbsp
Fresh Mint , chopped
plus 1 Tbsp for garnish
2 Tbsp
Fennel Leaves , chopped
plus 1 Tbsp for garnish
or Fresh Dill
1 tsp
to taste

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Nutrition Per Serving

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CALORIES
787
FAT
16.3 g
PROTEIN
36.9 g
CARBS
145.4 g

Cooking Instructions

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Step 1
To prepare Squash Blossoms (50), gently open the petals and use your finger to snap off the pistil.
Step 2
Leave a bit of the stems intact to the blossoms to enjoy the texture of the blossoms once cooked (or snap these off of the blossoms).
Step 3
Use a dry kitchen brush to brush off any debris that may be on the outside of the blossoms and set your blossoms to the side while you prepare the filling.
Step 4
In a large skillet, add Extra-Virgin Olive Oil (1/4 cup) and the Onion (1). Cook over medium heat until the onion is translucent.
Step 5
Add in the Garlic (2 clove) and Tomato (2), continue to cook for another 5-7 minutes until the tomatoes have reduced down a bit.
Step 6
Add the Carolina Gold Rice (1 cup), Zucchini (1) and Vegetable Stock (1/4 cup). Stir to combine and simmer for another 15 minutes, stirring often.
Step 7
Add your Fresh Parsley (1/2 cup), Fresh Mint (2 tablespoon), and Fennel Leaves (2 tablespoon), stir to mix all the ingredients well and remove from heat. Season with Salt (1 teaspoon) and Ground Black Pepper (1/4 teaspoon) to taste.
Step 8
Preheat oven to 350 degrees F (180 degrees C).
Step 9
Line the bottom of a baking vessel (a round vessel with a lid is best) with Zucchini (1).
Step 10
Gently open a squash blossom and insert a heaping teaspoon of the rice mixture into the cavity of the blossom.
Step 11
Gently fold the tips of the petals inward to seal the filling and place atop the zucchini slices in your vessel.
Step 12
Repeat filling with the remaining blossoms, arranging tautly in your baking vessel.
Step 13
Add your Vegetable Stock (2 cup) to the baking vessel and drizzle some extra virgin olive oil over the top of the blossoms. Place an inverted plate over the contents and place the lid of your baking vessel on. Place into your preheated oven for about 45 minutes or until the rice is fully cooked. Remove from the heat, remove the lid from your vessel and allow to cool a bit.
Step 14
When you are ready to serve, spread some Greek Yogurt (to taste) on each plate. Top yogurt with some zucchini slices from the baking vessel, place some squash blossoms on top of the zucchini and garnish each dish with parsley, mint, and fennel leaves.
Step 15
Serve blossoms warm or at room temperature.

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Nutrition Per Serving
Calories
787
% Daily Value*
Fat
16.3 g
21%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
145.4 g
53%
Fiber
2.2 g
8%
Sugars
6.6 g
--
Protein
36.9 g
74%
Sodium
1097.7 mg
48%
Vitamin D
--
--
Calcium
1202.1 mg
92%
Iron
23.4 mg
130%
Potassium
5631.6 mg
120%
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