Stuffed Zucchini Blossoms with Prawns

Ingredients

100mL olive oil
1 small onion, finely diced
1 garlic clove, finely chopped
150 g short-grain rice
3 ripe tomatoes, grated
20 raw prawns (shrimp), shelled and deveined
1 Tbs finely chopped flat-leaf (Italian) parsley,
1 tsp finely chopped basil
1 tsp finely chopped mint
1/2 tsp dried oregano
1/2 tsp dried thyme
Zest of 1/2 lemon
20 zucchini (courgette) blossoms
Lemon slices, to serve

Method

Heat 80mL of the olive oil in saucepan over a medium heat and sauté the onion and garlic for 2–3 minutes until softened. Add the rice and stir well. Add the grated tomatoes and 150mL of water, season well with salt and pepper and simmer until the rice is almost cooked through.

Cut the prawns into small pieces and stir through the rice mixture, cooking until the prawns have changed colour. Add all the herbs and lemon zest and stir well to combine. Take off the heat and set aside.

Using kitchen tweezers or a sharp knife, carefully remove the stem from the zucchini blossoms and wash well under cold water. Stuff the blossoms with the rice and prawn mixture and seal well by folding over the ends. Lay them tightly side by side in a saucepan about 20 cm in diameter; you may have more than one layer depending on the size of your zucchini blossoms.

Pour over the remaining 20mL of olive oil and enough water to almost cover them. Place a plate on top to keep them secure while cooking, then cover the saucepan with a lid and simmer over a medium heat for about 20 minutes.

Serve with some lemon slices on the side.

Credits: This is an edited extract from Thessaloniki by Meni Vale published by Hardie Grant Books

Photo Credits: This is an edited extract from Thessaloniki by Meni Vale published by Hardie Grant Books. Photography: © Stephanie Stamatis 2025