Zucchini Blossoms Stuffed With Bulgur

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“Posted for ZWT6 for Greece leg of tour.”
1hr 45mins

Ingredients Nutrition


  1. Preheat the oven to 375°F.
  2. In a deep skillet, heat half the oil over medium heat and saute the onion, chives, and garlic until soft, about 5 minutes.
  3. Add the zucchini, bulgar, raisins, chili pepper, and 1 cup water. Reduce the heat and simmer for 10 minutes. Add a little more water if dry.
  4. Turn off the heat and add the pine nuts, mint, and dill to the stuffing. Season with salt and pepper. Stir, and taste. Add more salt and pepper if needed.
  5. Using a spoon, carefully stuff each blossom. Fold the top over and place on their sides, very closely together, in a casserole dish.
  6. Pour the remaining olive oil and 1/2 cup water, gently, over the blossoms.
  7. Cover the dish and place in the oven. Bake for about 1hour, checking periodically to see if a little more water is needed, until most of the liquid has been absorbed.
  8. Serve hot or cold, accompanied by yogurt.

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