Stuffed zucchini flowers (kabak çiçeği dolması) is a traditional food from the Aegean Region, particularly İzmir, Türkiye. Its main ingredient is the zucchini plant’s flowers, picked early in the morning. The flowers are stuffed with a mixture of rice, onions, and fresh herbs.

Origin and Distribution

The food is specific to the Aegean cuisine and is typically prepared during the summer months (July–August) when fresh zucchini flowers are available. In Seferihisar, a district of Izmir, the Sığacık neighborhood market sells homemade versions. Some restaurants also serve it as a cold appetizer.

Harvesting Time

Zucchini flowers should be harvested at first light, when the blossoms are still open and ideal for stuffing. After picking, they are kept in cold water to preserve freshness. In local markets, they are often sold nested in water to maintain quality.

^{Zucchini Flower (Kültür Portalı)}

Ingredients

• 20–25 zucchini flowers
• About 1 teaspoon rice per flower
• 1 small onion (grated or finely chopped)
• 3–4 green onions (finely chopped)
• A small handful of fresh mint, parsley, and dill (finely chopped)
• Black pepper
• Salt
• Olive oil
• Approximately 1 cup of water (for the rice filling)

Preparation and Cooking Process

1. Clean the green parts attached to the zucchini flowers.
2. Remove the yellow stamens without tearing the petals.
3. While flowers soak in cold water, prepare the filling.
4. Sauté the chopped onion in olive oil.
5. Add washed rice and cook until translucent.
6. Add 1 cup of water and cook until rice absorbs all the water.
7. Remove from heat, then mix in chopped herbs, salt, and spices.
8. Carefully fill each flower with about 1 teaspoon of the rice mixture and fold the petals over to close.
9. Arrange the flowers side by side in a pot, supporting the tops against the pot edges to prevent opening.
10. Drizzle a few tablespoons of olive oil over the flowers, add enough water to cover the bottom of the pot, and cook.

Serving

Usually served cold, as it is an olive-oil-based dish. Can also be served as an appetizer (meze).