The stuffed zucchini flower, which is used in Turkish, Greek and Cypriot cuisine, is brought by the Cretans to the Aegean region of Turkey and becomes one of the popular tastes of Turkish cuisine. In Cyprus, it takes its place in the kitchens of both Turkish Cypriots and Greek Cypriots. Since zucchini flowers open in the morning and close their leaves towards evening, the public collects and uses them just before sunrise. The inner material is mixed and the flowers are filled, and the ends of the leaves are folded and placed in the pot so that they do not open during cooking. Here is the recipe for Stuffed Zucchini Flowers, which is a delicious and light meal…
Stuffed pumpkin flowers recipe
25 zucchini flowers
1 cup of rice
Mint, parsley, black pepper, salt, olive oil
Gently wash the courgette flowers and pluck the vegetables from the flower stem. Remove the yellow part from inside the flower with the help of a spoon. Finely chop the onions and fry them in olive oil. Add the washed rice. Continue frying for a few minutes and after stirring a few times, add the vegetables, black pepper, half a glass of water and salt and let it infuse. When the filling has cooled, place a teaspoon of the filling inside the zucchini flowers. Fold the top of the flower and line it up vertically in the pot with the folded part at the bottom. Sprinkle a couple of tablespoons of olive oil. After adding salt and water, cook over medium heat. After the flowers are softened and the rice is cooked, remove from the heat. Serve after heating.
Nutritional value of stuffed pumpkin flowers
1 zucchini flower stuffed with olive oil has 73 calories. 100 grams of zucchini flowers stuffed with olive oil contain 14.25 grams of carbohydrates, 2.61 grams of protein, 1.2 grams of fat, 1.66 grams of fiber. Zucchini flowers stuffed with olive oil is a dish rich in vitamins C and B6.