A wholesome Greek dish of stuffed zucchini flowers, using a filling of rice, tomato, dill and mint. Listen as Susie Rerakis breaks down her very own recipe. makes. 20. prep. 1 hour. cook.

3. Preheat oven to 200˚C. Drizzle base of 30cm round ovenproof baking dish with oil, then line base with half vine leaves. Top with grated tomato and 300ml water; place zucchini flowers on top, side ...

1 1/2 cup shredded zucchini; 2 eggs; 1/2 cup Greek yogurt; 1/3 cup honey; 1/4 cup of melted butter or oil (vegetable or what you prefer) 1 teaspoon vanilla or almond extract ...

Greek-style zucchini fritters with lemony yogurt sauce. What sets them apart is crumbled feta and a whole lot of fresh herbs in the batter. (Leslie Brenner / Staff) It happens to everyone at one ...

Heat olive oil in a large nonstick skillet over moderately high heat. Add zucchini and cook, stirring occasionally, until crisp-tender and browned in spots, 6 to 8 minutes.

Holding each flower upright, place a spoonful of the meat mixture into the centre and fold the petals over to enclose the filling. Push a toothpick through the petals to hold in place. Preheat ...