• Fresh zucchini blossoms (male blossoms are ideal)
• About 1 teaspoon uncooked rice per blossom
• 3.5 oz (100 g) extra virgin olive oil, divided (use a little more or less depending on the number of blossoms)
• 1–2 medium onions
• 1 garlic clove
• ½ bunch fresh parsley
• ½ bunch fresh mint
• A small amount of fresh dill or basil (whichever you prefer)
• 2–3 ripe tomatoes
• Salt
• Freshly ground black pepper
• Water

Grab all the ingredients at Athena Market

The best blossoms are picked early in the morning, before the sun is high. At that time they are fully open, making them easy to stuff. As the day warms up, the flowers close and become difficult to fill.

If you grow zucchini in your garden, harvest the blossoms early in the morning. Otherwise, look for them at your local farmers’ market.

If you don’t collect enough blossoms for the recipe in one day, you can store them in the refrigerator for up to 3–4 days. First remove the yellow stamen from the center of each blossom. Carefully nest one blossom inside another and place a paper towel inside the last one to help keep it open. Store them in a plastic storage bag.

1. Remove the small green leaves from the outside of each blossom and the yellow stamen from the center. If the blossoms are store-bought, soak them briefly in water with a splash of vinegar, then rinse. If they are freshly picked from your garden, simply rinse away any dust.
2. Finely grate or chop the onion and garlic. Grate the tomatoes. Finely chop all the herbs and rinse the rice.
3. Heat about 2½ oz (70 g), approximately 5 tablespoons, of the olive oil in a deep skillet over medium heat. Sauté the onion until softened, then add the garlic and grated tomatoes. Cook for about 2 minutes, stirring frequently.
4. Add the rice, season with salt and pepper, then pour in about 1 cup of hot water. Simmer until the rice absorbs the liquid. Remove from the heat and let the mixture cool slightly before stirring in the chopped herbs.
5. Carefully fill each blossom with enough rice mixture to reach the point where the petals begin to separate. Do not overfill, as the rice will expand during cooking.
6. Fold the petals over the filling, crossing them neatly to seal each blossom.
7. Arrange the stuffed blossoms snugly side by side in a pot so they cannot open while cooking. If desired, line the bottom of the pot with the herb stems to help prevent sticking. If necessary, make a second layer.
8. Drizzle with the remaining olive oil, season lightly with additional salt and pepper, and add enough hot water to just cover the blossoms.
9. Place a heavy plate upside down over the blossoms to keep them from moving while they cook.
10. Cover the pot and simmer over low heat for 30–40 minutes.
11. Remove the pot from the heat and let it rest, covered, for another 30 minutes so the remaining liquid is fully absorbed.
12. Serve warm or at room temperature.

Enjoy!

Find all the authentic ingredients for Stuffed Zucchini Blossoms with Rice at Athena Market in Brockton! Everything you need is just a visit away.