Traditional Greek Recipe: Stuffed Courgette Flowers

Catherine Konsoulas Recipes Leave a Comment

This is a real traditionally family recipe and the courgette flowers can be swapped with courgettes, vine leaves, tomatoes or even peppers. Once you have mastered this recipe with the flowers you can easily do the same with the vine leaves, tomatoes or the peppers.


Cook the mincemeat until lightly browned, add your chopped parsley, dill and oregano. Depending on how you like you’re seasoning I would add a tablespoon of each herb to give it a good flavour. A handy tip is once the mincemeat is lightly browned drain off the fat from the mincemeat. Also try and buy mincemeat that has less than 5% fat (lean or very lean). Once the mince meat is cooked stir in the rice. The rice is not cooked when you are adding it to the mincemeat.

You then gently stuff the courgette flowers making sure not to over stuff them or tear the leaves. You can use a tooth pick to keep the flower closed once stuffed.

Gently place all the flowers in a pot and add enough water to cover the flowers. Then put a plate on top of the flowers - this ensures that the flowers don’t move when they are cooking. Turn on your hob to a medium heat and let them simmer for 20 mins. Make sure that the water doesn’t evaporate or you will be left with a burnt pot and burnt courgettes flowers!!
When cooked they should be soft to touch and have expanded due to the rice being cooked.

Now for the secret!!!! The famous egg lemon sauce recipe. This is one of my favourite recipes for sauces and really brings back lots of childhood memories. My mother made this sauce all the time especially when we would have anything stuffed like stuff vine leaves, stuffed courgettes or even stuffed tomatoes and peppers. It is light, healthy, tastes divine and best of all puts the finishes touches to a dish. It can be hard to make but once you get it right the first time you’re onto a winner. A handy tip for this recipe – make sure the egg doesn’t split so to avoid this happening only add the yellow part of the egg.

Get a separate bowl and add 5 tablespoons of the juices from the pot to the bowl. Add the juice of 1 lemon. Then add only the yellow part of the egg. Mix them well and you then add this back into the pot. It is as simple as this. Now all you have to do is to serve, enjoy the compliments from your dinner guests and enjoy!!!


Courgette Flowers (8)

  • Mincemeat 100grams
  • Parsley
  • Dill
  • Oregano
  • Salt
  • Basmati Rice 100grams


Egg Lemon Sauce

  • 1 Lemon
  • 1 Egg

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