Stuffed zucchini flowers

Created by Evangelos and Toula Vardarkis
Launch player

In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.

  Email to friend    Print    Enlarge text

Rating:

  • 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)

View conversion table

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

View all Greek restaurants | Start a new search

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Recipes

Hot Tips

More

Chocolate fondue

The traditional Swiss chocolate fondue was made with melted bars of Toblerone combined with cream. The honey and nougat in the Toblerone provides a beautiful flavour and texture.

Glossary

More

Soba

Japanese buckwheat noodles made with fresh buckwheat in season. Prized for their health properties, they are used in soups or served "dry", blanched and accompanied with meat or vegetables and soy and Mirin.

 
ADVERTISEMENT
 
 
 
Picking up dinner doesn’t mean dropping your standards. Partner Asian  takeaways with the intense hoppy character of a cold James Squire Pilsener and you can’t go wrong. But seek out a fuller flavour with a James Squire I.P.A. for bigger flavours like fiery Indian curries.
ADVERTISEMENT
 
 
ADVERTISEMENT