An Aegean summer dolma of zucchini blossoms stuffed with rice and onion, gently cooked in olive oil until fragrant and delicate.
29 min prep 29 min cook 12 min rest
Keeps the screen on · step-by-step guide · built-in timer
Gently clean the insides of the zucchini blossoms and rinse in cold water.
Soften the onion in olive oil for 4 minutes.
Add the rice, dill, salt, and black pepper and mix the filling.
Fill the blossoms loosely, leaving a finger-width space at the top.
Arrange the stuffed blossoms in a pot and pour the hot water in from the side.
💡 Tip: Fill the blossoms loosely; the rice expands and the petals stay intact.
🍽️ Serving suggestion: Serve warm or at room temperature with lemon.
~220
kcal calories
5
g protein
26
g carbs
10
g fat
2.1g
Sugar
1.3g
Fiber
5mg
Sodium
1.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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