Stuffed Zucchini flower (Kabak çiçeği dolması)

Stuffed Zucchini flower (Kabak çiçeği dolması) Recipe: How to Make Stuffed Zucchini flower?

Stuffed Zucchini flower (Kabak çiçeği dolması) Recipe: How to Make Stuffed Zucchini flower?

Stuffed zucchini blossom recipe is the flavour story of zucchini flowers collected in many corners of the Aegean and Mediterranean regions before the sun rises. Although it varies depending on the region, it is important to collect the flowers that started to be collected in July in the morning when they are fully open and they are not worn by the effect of heat. Flowers should be fruitless.

Stuffed Zucchini flower (Kabak çiçeği dolması) Stuffed zucchini flowers, mostly made in the Aegean region, I think it is a meal that those who do not know will be surprised when they hear it. It is recommended to collect the zucchini flowers that you will make stuffing early in the day. The reason is that the flowers opened in the morning and thus can be cleaned more easily filling. For those who want to try different recipes you will have a nice selection of stuffed zucchini blossoms, which is a perfect flavor. I’m sure you’ll enjoy my healthy and easy-to-cook meal. How to make stuffed zucchini flowers that you can easily make to your guests? If you have questions like, take a look at my description in mind.


  • 30 pieces of pumpkin flower
  • 2 pieces of medium size onions
  • 1 tea glass of olive oil
  • 1 medium tomato
  • 1,5 cups of rice
  • 1/2 cup hot water
  • 1/4 bunch of dill
  • 1 teaspoon dry mint
  • 1 teaspoon of salt
  • 1/2 teaspoon grain black pepper


Chop the bulbs into small cubes. Grate the tomatoes with the thin portion of the grater. Dill leaves with wispy chop. Remove the green parts from the end of the zucchini flowers that you collect individually or buy from the local markets. Carefully remove the yellow parts of the flowers. Be careful not to damage the leaves. Heat half of the olive oil in a large pot. Roast the onions until they are alive. After washing the rice and draining the excess water, put it in the pot and continue to roast with onions until it becomes transparent. Add the grated tomato and mix. Add freshly ground black pepper, salt, dry mint and hot water until low heat. Blend with chopped dill for a short time to let it steep and cool. Take the little bit of the stuffing mortar and fill the inner parts of the flowers. Fold inward from the top of the flowers and place the pot in the pot with the fold. Run the remaining olive oil over them and add enough warm water to half of the stuffing. To make weight; close a lid and allow to cook in a controlled manner on a low heat, with the lid closed. If desired, lemon slices accompanied by warm or cold with your loved ones share.
Some Tips
Do not fill the pumpkin flowers too much with the internal mortar you prepared to prevent tearing. If possible, pick the fresh ones of zucchini flowers from the branch and collect them before closing in the early hours. Do not overfill the stuffed stuffing with olive oil. You can also prepare stuffed zucchini blossoms with olive oil stuffing mortar with spicy, stuffed peanuts. You can place dill stalks underneath to keep the bottom of your food.