Squash Stuffed


The recipe for stuffed pumpkin flowers is the flavor story of the pumpkin flowers collected in the early hours of the morning before the sun rises in many corners of the Aegean and the Mediterranean. Although it varies according to the region, it is important to collect the flowers that are started to be collected in July in the morning hours when they are fully open and do not wear out due to heat. The flowers must be fruitless. This is how the preparation of stuffed squash blossoms, one of the most beautiful olive oil dishes, begins.

Slightly thorny and green petals are removed. The inner parts are cleaned, washed with gentle movements, and the excess water is drained. The flowers, which are filled with the previously prepared slightly fresh olive oil stuffing, are carefully covered and cooked on low heat. Eaten three times a day with freshly squeezed lemon juice or garlic yogurt. Come on then, welcome to our recipe! We already call you health and invite you to enjoy our stuffed pumpkin flowers.

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5-6 squash

For Meatballs:

-350 gr. ground meatballs
-1,5 glasses of meatball
-1 teaspoon tomato paste
-1 teaspoon of pepper paste
-1 onion, finely chopped
-Black pepper
-Chili pepper
-Dry basil

For the sauce:

-1 tablespoon tomato paste
-Butter and olive oil mixed
-Garlic yogurt

1 Hour

6 Servings

How to make

We take the meatball ingredients into the kneading bowl. We knead it well and make it take each other.
We wash the courgettes and cut them 2 centimeters thick.
We carve them and put them in meatballs.
We put it in a pan and drizzle olive oil on it.
We put the filling cap on it and add water.
When it starts to boil, we cook it for 40 minutes.
For the sauce, we take the oils in a pan and roast the tomato paste. We add a little water and cook a little more.
We put our cooked stuffed on a serving plate and serve it with garlic yogurt and sauce.

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