Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month Stuffed Courgette Flowers. (Courgettes are also known as zucchini.)

Ingredients

18 large courgette flowers. 1 cup long grain white rice. 1 onion, finely sliced. 3 spoons parsley, finely chopped. 3 spoons fresh mint, chopped. 1 tomato, peeled and cut into small pieces. 70 ml olive oil. 150 ml water. Salt. Pepper.

Instructions

Wash the courgette flowers and drain them. Use a bowl to mix the rice with the oil, the tomato, the parsley, the onion and the mint. Stir well and start stuffing the courgette flowers one by one, using a small teaspoon. Be careful not to damage the flowers. Do not overstuff the flowers as the rice gains more size when it is boiled. Place the stuffed flowers into a saucepan, add water and cover. Simmer until rice is cooked. Check water during cooking to see if more is required.

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