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Kolokytholouloutha Yemista (Stuffed Zucchini

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      Title: KOLOKYTHOLOULOUTHA YEMISTA (STUFFED ZUCCHINI
 Categories: Appetizers, Greek, Vegetables, Vegetarian
      Yield: 6 Servings
 
     18 lg Zucchini blossoms
      1 c  Long-grain white rice
      3 tb Minced fresh Italian parsley
      3 tb Finely chopped fresh mint
      1 sm Onion, finely chopped
    1/3 c  Olive oil
      1 lg Ripe tomato, peeled, seeded,
           -- & coarsely chopped
           Salt
           Freshly ground black pepper
    3/4 c  Warm water
 
  Wash the zucchini blossoms gently and drain them.  In
  a small bowl, combine the rice, parsley, mint, and
  onion.  Add the oil, tomato, and salt and pepper and
  mix well.  Using a small teaspoon, stuff the blossoms
  with the rice mixture.  Arrange them one next to the
  other in a shallow saucepan, add warm water, and
  cover.  Bring to a boil and simmer over low heat until
  the rice is cooked, about 30 minutes. Serve warm.
  
  Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"
  Posted by Karen Mintzias
 
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