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Stuffed zucchini flowers

Release Date: 24-08-2011
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Hello dear friends,

When I say it's coming, Ramadan has come and it's about to end. This year has been a peaceful and fruitful month for me. Due to my work, I was busy and tired on weekends as well as on weekdays. I am really happy that I can rest for 1-2 days during the holidays.

School is going very well, we passed our 2nd or even 3rd exam. The results are very satisfying for me. There are so many details and tricks that even someone like me, who cooks all the time, does not know, I am amazed. After the internship period, I will share with you many recipes and tricks.

how to make stuffed zucchini flowers

Now let's come to my recipe for stuffed zucchini flowers, which has been waiting to meet you since Ayvalık for a long time. In fact, the hardest part is for those living in Istanbul like me to reach the zucchini flowers.

If you have the chance to prepare it, I say try it at the last iftar of this year.

Thanks in advance and love...

Ingredients for Stuffed Zucchini Flowers Recipe

  • 8 zucchini flowers
  • 1 small onion
  • 1 tablespoons of currants
  • 2 teaspoons of stuffed rice
  • 1 tablespoon of peanuts
  • 2 tablespoon of olive oil
  • allspice, pepper, salt
  • 2 tea glass of hot water
  • 1 pinch of finely chopped dill
  • 1 pinch of finely chopped parsley

How to Make Stuffed Zucchini Flowers Recipe?

  1. Take the olive oil and peanuts in the pan and fry them until the peanuts change color slightly.
  2. Add the finely chopped onions to the peanuts and fry them until they turn pink.
  3. Add rice, currants and spices to the roasted onions and fry for 1 minute on medium heat.
  4. Finally, add hot water and cook on low heat until the rice absorbs its water and becomes soft. Add dill and parsley to your cooked stuffing and mix, mix from time to time and leave to cool.
  5. Remove the inner flowers in the middle of the zucchini flowers without tearing them. Fill the mortar you prepared without compressing it too much.
  6. Close the leaves of the flowers as in the photo and arrange them in the pot. Add enough water to reach half of the flowers, drizzle some olive oil and cook for 20-25 minutes on low heat with the lid closed.
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