Categories: Appetizers, Greek, Vegetables, Vegetarian 
      Yield: 6 servings 
  
     18 lg Zucchini blossoms 
      1 c  Long-grain white rice 
      3 tb Minced fresh Italian parsley 
      3 tb Finely chopped fresh mint 
      1 sm Onion, finely chopped 
    1/3 c  Olive oil 
      1 lg Ripe tomato, peeled, seeded, 
           -- & coarsely chopped 
           Salt 
           Freshly ground black pepper 
    3/4 c  Warm water 
  
  Wash the zucchini blossoms gently and drain them.  In a small bowl, 
  combine the rice, parsley, mint, and onion.  Add the oil, tomato, and 
  salt and pepper and mix well.  Using a small teaspoon, stuff the 
  blossoms with the rice mixture.  Arrange them one next to the other 
  in a shallow saucepan, add warm water, and cover.  Bring to a boil 
  and simmer over low heat until the rice is cooked, about 30 minutes. 
  Serve warm. 
   
  Sofi Lazarides Konstantinides, "Sofi's Aegean Kitchen"  Posted by 
  Karen Mintzias