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Courgette flowers stuffed with rice

  • Cooking time40 minutes
  • Prep time45 minutes
  • Servings5 portions
recipe image Courgette flowers stuffed with rice


  • 40 courgette flowers
  • 1 bunch parsley
  • 1 bunch spearmint
  • 1 bunch dill
  • 5 spring onions
  • 2 cloves garlic
  • 250 g Carolina rice
  • 1 courgette
  • 1 carrot
  • 3 ripe tomatoes
  • 120 ml Altis Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt


      1. Wash the flowers and remove the stamens.
      2. Finely chop the spring onions, parsley, spearmint, dill and garlic and transfer to a bowl.
      3. Grate in the courgette, carrot and one of the tomatoes. Add the rice, season with salt and pepper and pour in 50ml olive oil.
      4. Stuff the courgette flowers and place side-by-side in an ovenproof dish.
      5. Grate the other two tomatoes into a bowl. Add the remaining olive oil and 200 ml water. Season with salt and pepper and pour over the courgette flowers.
      6. Cook in the oven for 45 minutes at 170°C and serve.
      - You can also add a little cheese (anthotiro, feta or graviera) to the filling.