Zucchinis originated in North to Middle America and the word squash comes from a native American language called Narragansett - they used the word askutasquash for the vegetable – it  means “eaten raw“. Towards the end of the 19^th century the zucchini appears on a record of  an area near Milan where it is given the name zucchini (in France it is known as a courgette). In many countries like Mexico, the flower is used in salads and as side dishes and in Greece and Italy it is commonly stuffed with excellent results. Do try this, it’s really good and if you’re really feeling adventurous, use a little mint instead of the dill.

KOLOKITHOLOÚLOUDA YEMISTÁ

Stuffed Zucchini Flowers

Ingredients

• 18 Zucchini flowers
• 225 g rice
• 2 onions, finely chopped
• 100 g finely chopped parsley
• 135 g finely chopped dill
• 100 ml extra virgin Greek olive oil
• Sea salt
• Freshly ground black pepper to taste  (White pepper is really good if it is freshly ground)

Method

• Dip the flowers into water and dry with absorbent kitchen towels, remove pistils or stamens and set aside with care.
• Heat the oil in a pan over medium heat and sauté the onions until translucent, adding the dill and parsley.
• Pour over 500 ml stock of your choice and boil until almost cooked – the rice must not be soft yet as this process is completed in the flower.
• Season the rice and add the onion stirring through well.
• Stuff the flowers with this mixture and close petals – be very careful here because they can break very easily.
• Pack the stuffed flowers neatly and carefully into a saucepan and cook over medium heat until the rice is completely  ready.
• Serve hot or cold.