Kolokithoanthi, as they are called, are the flowers of courgettes. They are mostly stuffed with rice, although there are variations.
12 large courgette flowers
12 soup spoons of rice (glutinous)
3 soups spoons of oil
1/2 a glass of water
3 medium sized onions
1 kilo of ripe tomatoes
Remove the stems of the courgettes and rinse well. Chop the onion, the parsley, mint, fennel and tomatoes into a bowl. Add the oil, salt, pepper and rice and mix well. Pour the mixture into water. Fill the mixture with the flowers and place in an oven proof dish and close the lid. Add a glass of water and bake in the oven at 180°C.