Stuffed zucchini blossoms: the baked method (Κολοκυθοανθοι γεμιστοι)

In part two of my ode to summery zucchini blossoms, I bring you the recipe for baked blossoms. In part one of this series of posts, I featured the stove top method for cooking these beauties. As I mentioned before, how you prepare the blossoms really depends on how you were taught by your mother or grandmother. Both methods are equally delicious and without further delay, I bring you the baked recipe!  

Stuffed zucchini blossoms: the baked method (Κολοκυθοανθοι γεμιστοι)

Serves 6; cooking time 60 minutes


30 zucchini blossoms
15 or so baby zucchini (these should be available with the blossoms)
4-5 small potatoes, halved or quartered
1 cup Greek Carolina or other medium grain Calrose rice
1 small brown onion, finely diced
2 garlic cloves, finely chopped
2 tablespoons of fresh dill, finely chopped
2 tablespoons of fresh mint, finely chopped
2 tablespoons of fresh parsley, finely chopped
Dried bukovo chilli flakes, to taste
Salt and ground black pepper, to taaste
1 water glass of fresh tomatoes, grated
100 mls of water
Olive oil


1. Heat oil in a small saucepan over medium heat. Add the onion and garlic, cook until almost tender. Add the chilli, dill, parsley and mint - mix well. Add the rice and coat well in the flavoured oil. Add the tomato and water. Increase heat to high, bring to a simmer. Cover and lower heat to simmer gently until liquid is almost (but not quite) absorbed but the rice is not yet cooked through.

2. Separately parboil the potatoes. Drain well.

3. Preheat the oven to 170ºC. Oil the base of a large baking dish. Very carefully pull out the inside stamen of each zucchini blossom, taking care not to tear them. Using a teaspoon, carefully add the rice mixture into the flower, close the petals over the rice and place in baking dish. Fill all the blossoms and place them side by side, scattering the baby zucchini and parboiled potatoes in the baking dish to fit snugly. Drizzle some olive oil over the zucchini flowers, sprinkle with salt and pepper and add some additional water in the dish to come half way up the blossoms.

4. Bake the zucchini flowers for 50-60 minutes, or until rice is cooked through and vegetables are tender.

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© Mulberry and Pomegranate
Maira Gall