Bolski Cviti - Croatian Blossoms

Ingredients

• 4 medium zucchini 4 medium zucchini
• 2 red bell peppers 2 red bell peppers
• 2 yellow bell peppers 2 yellow bell peppers
• 4 large tomatoes 4 large tomatoes
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the zucchini and tomatoes. Scoop out the flesh from the zucchini and tomatoes, leaving a shell. Reserve the flesh for later use.
3. 3.
   Remove the seeds and membranes from the bell peppers and cut them into halves.
4. 4.
   In a large pot of salted boiling water, cook the zucchini shells, bell pepper halves, and tomato shells for 5 minutes. Drain and set aside.
5. 5.
   In a separate pot, cook the rice according to package instructions until it is al dente. Drain and set aside.
6. 6.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are translucent and fragrant.
7. 7.
   Chop the reserved zucchini and tomato flesh into small pieces and add them to the skillet. Cook for 5 minutes, until the vegetables are softened.
8. 8.
   Add the cooked rice, chopped parsley, chopped dill, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for an additional 2 minutes.
9. 9.
   Fill the zucchini shells, bell pepper halves, and tomato shells with the rice mixture, pressing it down gently.
10. 10.
    Place the stuffed vegetables in a baking dish and bake for 30-35 minutes, until the vegetables are tender and the filling is golden brown.
11. 11.
    Serve hot and enjoy the flavors of Bolski Cviti!

Treat your ingredients with care...

• Zucchini — Choose firm zucchini with smooth skin. Avoid overcooking to maintain a slight crunch in the shells.
• Bell peppers — Look for bell peppers with vibrant colors and firm texture. Remove the seeds and membranes carefully to ensure the peppers retain their shape.
• Tomatoes — Select ripe tomatoes that are not overly soft. Scoop out the flesh gently to avoid damaging the shells.

Tips & Tricks

• For added flavor, sprinkle grated Parmesan cheese on top of the stuffed vegetables before baking.
• Experiment with different herbs and spices to customize the filling according to your taste preferences.
• Serve Bolski Cviti with a dollop of Greek yogurt or tzatziki sauce for a creamy and tangy accompaniment.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.
• If you prefer a softer texture, you can pre-cook the vegetables for a few more minutes before stuffing them.

Serving advice

Serve Bolski Cviti as a main course accompanied by a fresh green salad and crusty bread. Garnish with a sprinkle of fresh herbs and a drizzle of olive oil for an extra touch of elegance.

Presentation advice

Arrange the stuffed vegetables on a platter, alternating colors for an eye-catching display. Place a sprig of fresh herbs on top of each piece for a pop of color. Serve on a beautiful ceramic dish to enhance the visual appeal.