Dolmadas with zucchini


Blessing is when you have land. And when this land bears fruit then you are very lucky. A walk from dad's garden, with my basket, they will make the food of the day, and aaaaaama stay (we say now…) will become a wonderful snack for the evening with a little slice, tomato and of course ouzo. So I go into the garden early in the morning - to catch the zucchini open - and I fill my basket with the ingredients I will need to make wonderful, fragrant, delicious, fragrant dolmadas. Zucchini, vine leaves, parsley dill zucchini onions mint, tomatoes… A basket of nature, health, and taste. Rejoice to cook, to create… .Today we will eat like kings !!!!!


  • 5 fresh onions, finely chopped
  • 2 large ripe tomatoes passed in the grater in the wide hole
  • 2 large grated zucchini
  • 1 carrot grated in the thin hole
  • 2 dried onions, finely chopped
  • 3 tablespoons chopped garlic
  • ½ ματ. dill chopped
  • Or chopped parsley
  • 40 pcs zucchini
  • 40 vine leaves + some vine leaves that I will need for the bottom of the pot
  • 200 g glazed rice
  • 3 tablespoons chopped mint
  • Juice of 3 juicy lemons for boiling
  • 200 g of olive oil
  • Salt Pepper


  1. After thoroughly washing the zucchini, remove the stamens carefully (so as not to pierce or tear the flower). We have scalded our vine leaves, and put them in a colander to drain.
  2. In a bowl I mix all my ingredients, and carefully together with a teaspoon I fill the zucchini and the vine leaves.
  3. In a bowl, I place olive oil at the bottom, and I spread vine leaves so that the dolmadas sit on top. I alternate between vine leaves and zucchini.
  4. Then I pour olive oil over the lemon juice, salt and pepper and water, just enough to cover our dolmadas. I cover with a plate, and place weight on top.
  5. Put the pot on low heat, and leave until the rice boils.
  6. Then turn off the heat, and let the food cool down.

Serve with yogurt.

-the zucchini are picked early in the morning when they are open. Cool, delicate, and fragile, we take care not to tear or puncture them. We can keep them in the refrigerator for 2-3 days at most, placing them one inside the other and closing them in a closed container. If you buy them from the popular, you will find them very early in the morning. Male flowers are larger than females.

-you can also put basil dolmadas from broadleaf basil, which has a special and delicate taste. (In the filling, however, you should remove the mint so that they do not become too "heavy")

-Now in the summer I rub zucchini inside that fits perfectly. You can replace the zucchini with artichoke that ties perfectly. Or you can put both.

- mixed dolmadas with zucchini are especially delicious because they tie together. The zucchini sweetens and calms the vine leaf, and the vine leaf gives the spark to the calm delicious pumpkin leaf.

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