Greek Stuffed Zucchini Flowers with Baked Potato Wedges
A delicious summery Greek dish, these stuffed zucchini flowers or louloudakia gemista (λουλουδάκια γεμιστά) are traditionally vegan, with fragrant aromas from the fresh herbs and...
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Cooking tools:
- Baking dish
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Colander
- Saucepan
- Aluminum foil
Ingredients
- 25 zucchini blossoms (use zucchini flowers that have been freshly picked)
- 1 cup long grain rice
- 1/3 medium zucchini, grated
- 1 medium potato, grated
- 1 small carrot, grated
- 3 spring onions, finely chopped
- 4 white mushrooms, diced
- 3/4 cup finely chopped fresh dill, parsley & mint
- To taste:salt, black pepper, cumin, oregano, cayenne pepper
- 1-2 Tbsp olive oil
- 5-6 medium potatoes, cut into wedges
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