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- Cuisine: Greek
Ingredients
12 zucchini flowers
1 cup olive oil
1 onion, chopped
1½ kilo beef mince
Salt and black pepper
1 cube chicken stock
Handful mint
Handful chopped dill
Handful chopped basi
¾ tin tomato puree (or ½ kilo fresh tomatoes)
1 cup Arborio or medium-grain rice
Toothpicks
Parmesan cheese (optional)
Preparation
Clean the flowers and remove stamen.
In a large saucepan fry the chopped onion in olive oil until soft, add the beef mince and brown. Season with salt and pepper. Crumble the stock cube into the mixture and add chopped herbs, tomato puree and rice and stir thoroughly for 5 minutes.
Holding each flower upright, place a spoonful of the meat mixture into the centre and fold the petals over to enclose the filling. Push a toothpick through the petals to hold in place.
Spread the stuffed zucchini over a lightly oiled baking tray and sprinkle with a little tomato puree mixed with oil and salt. (A sprinkling of parmesan is optional). Bake in pre-heated oven at 150 C for 35-45 minutes.
Any leftover meat mixture can be used to stuff whole capsicums, tomatoes or zucchini which can be baked whole in the oven. Scoop out the flesh from zucchini or tomatoes and mix the pulp in with the beef and rice. Bake in oven for 60 - 90 minutes.
Greek Restaurants
Displaying 10 of 98 Greek Restaurants.
| Restaurant | Suburb | |
| 1. | Cellar 47 | Shepparton |
| 2. | Vasilis & Yiannis Greek Tavern | Abbotsford |
| 3. | Saffron | Manuka |
| 4. | Yots Greek Taverna | Larrakeyah |
| 5. | Eros Ouzeri | Adelaide |
| 6. | Estia | Henley Beach |
| 7. | George's Greek Tavern | Malvern East |
| 8. | Greek Spot | Hawthorn |
| 9. | Jim's Greek Tavern | Collingwood |
| 10. | Kri Kri Mezethopoleion | Melbourne |
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