Greek Recipes

Greek and Cypriot recipes

Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers)


  • 30-35 zucchini flowers
  • 1 cup of rice
  • 1 cup of ripped chopped tomatoes
  • 1/4 cup of corn oil
  • 2 cups of hot water
  • 1 onion finely chopped
  • 2-3 tbsp of olive oil
  • 2 tbsp of lemon juice
  • 1/4 tsp of dry mint
  • Salt and pepper to taste
Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers)

Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers)


  • Cut off the inside stems of the zucchini flowers and discard.
  • Cut off the outside stems wash and keep.
  • Wash flowers and place them on a kitchen paper towel to dry.
  • Heat up the corn oil and fry the stems until they are soft.
  • Transfer them into a sauce pan and spread them on the bottom.
  • In the same oil fry the onions till golden, add the rice and stir for a few minutes.
  • Add the chopped tomatoes, lemon juice, mint, salt and pepper to taste.
  • Stir for a few minutes to mix all ingredients, remove from the heat and let it cool down a little bit.
  • Stuff the zucchini flowers, fold the ends over the staffing and place in the sauce pan in rows over the fried stems.
  • Sprinkle with the olive oil on top, cover with a flat plate upside down and pour enough hot water up to the rim of the plate.
  • Simmer for about 30-35 minutes until all the juice is absorbed.
  • Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers) are ready to serve.
  • Stuffed Zucchini Flowers are served hot.
  • Koupepia me Anthous Kolokithias can be served as a main dish during Easter or Christmas fasting days or they can be served as an accompaniment of any kind of meat or fish in sauce.

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