Zucchini Flower Stuffing


  • 4 Tbsp. Olive Oil
  • 1 Medium Sized Onion
  • 1 Bunch Of Parsley
  • 1 Bunch Of Fresh Mint
  • 1 Cup Extra Extra Coarse Bulgur
  • 1 Tomato
  • ½ Cup Of Boiling Water
  • 1 Tsp. Black Pepper
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 20 – 25 Pcs. Zucchini Flower
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Sugar
  • ½ Cup Of Water
  • For serving
  • Sliced orange
  • Pomegranate
  • Arugula


1-Cut of the green stem of each zucchini flower after washing it.

2- With a help of a teaspoon gently (without breaking petals) remove the yellow part from inside of the flower.

3-Finely chop onion. Cook it in olive oil, and then add bulgur. Add grated tomato, and stir. Add mint and parsley, salt, pepper and ½ cup of water, and then leave to steep.

4- When the bulgur mix has cooled, place a teaspoon of it in each zucchini flower. Fold the tips of petals, and place into a cooking pot leaving folding to the bottom, slightly up-right.

5-Sprinkle olive oil over the flowers; cook after adding salt, sugar and