Izmir stuffs delicate zucchini blossoms with rice for one of the Aegean table's lightest and most elegant summer dishes.
30 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the filling with the onion, rice, and dill.
Fill the blossoms carefully and close their tops.
Cook the dolma with a little water for 20 minutes, let it rest, and serve.
Dolmaları az suyla 20 dakika pişirin, dinlendirip ılık servis edin.
💡 Tip: Not packing the blossoms too tightly helps them stay tender without bursting open.
🍽️ Serving suggestion: Serve warm or cold.
~138
kcal calories
3
g protein
22
g carbs
4
g fat
1.2g
Sugar
0.9g
Fiber
3.7mg
Sodium
1g
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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