Zucchini Blossoms Stuffed with Minced Pork

01 September 2026
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Serves
70–75 blossoms
prepTime
Prep time
30 minutes
totalTime
Total time
70 minutes
Ingredients
  • 70–75 zucchini blossoms
  • ⅓ cup (85ml) olive oil
  • 1 cup (140g) onion, finely chopped
  • 1½ cups (375g) fresh tomato, grated
  • 500g minced pork
  • ½ cup (100g) glacé rice or medium-grain rice
  • ⅔ cup (35g) fresh parsley, finely chopped
  • 1 tablespoon (2g) dried mint
  • 1 teaspoon (8g) salt
  • ⅓ teaspoon black pepper
  • 1 level teaspoon (2g) ground cinnamon
  • ⅓ cup (85ml) lemon juice

For cooking

  • 1 small coffee cup (50ml) olive oil
  • ¼ cup (65ml) lemon juice
  • 3 cups (750ml) water
Method
  1. Rinse the zucchini blossoms and leave them to drain. Remove the green stalk and the small leaves around each blossom. You can leave the stamen inside or remove it, if preferred.
  2. Place a frying pan over medium heat and add the olive oil. Once hot, sauté the onion for 2–3 minutes, until translucent and just beginning to colour.
  3. Add the grated tomato, stir and cook for 10 minutes, until the mixture thickens. Remove the pan from the heat and add the minced pork, rice, parsley, dried mint, salt, pepper, cinnamon and lemon juice. Mix well and leave the filling to cool.
  4. Place approximately one teaspoon of filling inside each blossom, filling it only halfway. Do not overfill the blossoms, as the rice will expand during cooking and may cause them to open.
  5. Fold the tips of the petals inwards to enclose the filling. Tuck each petal lightly into the filling so that it stays securely in place. Fold the final petal over the others to close the blossom completely.
  6. Arrange the stuffed blossoms on their sides around the pot in compact layers, in the same way as koupepia. To prevent them from opening during cooking, secure each blossom by pressing its folded petals against the stem of the blossom placed before it.
  7. Once all the blossoms are arranged in the pot, pour the olive oil and lemon juice evenly over them. Add the water, making sure the blossoms are covered.
  8. Place a small dessert plate upside down on top of the blossoms to prevent them from opening during cooking.
  9. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the water has evaporated.
  10. Turn off the heat, cover the pot and leave the stuffed blossoms to rest for 30 minutes before serving.

 

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