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Baked zucchini blossoms with quinoa, crab, and herbs

An ode dish in freshness and taste. It can be served as an appetizer next to other seafood or as a main course.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Greek


  • 20 zucchini blossoms
  • olive oil
  • 1 onion, finely chopped
  • 2 fresh onions, finely chopped
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 cup quinoa
  • 2 cups water
  • 200 gr crab, steamed
  • ½ bunch of fresh mint, finely chopped
  • ½ bunch of fresh basil, finely chopped
  • juice from ½ lemon
  • salt
  • freshly ground black pepper


  • In a deep pan, over medium to high heat, add the olive oil and sauté the onions, fresh and dried. Saute for 2-3 minutes and then add the zucchini and carrot. Stir and sauté for another 2-3 minutes.
    1 onion, finely chopped, 2 fresh onions, finely chopped, 1 zucchini, grated, 1 carrot, grated, olive oil
  • Add the quinoa and mix well. Saute for 2-3 minutes and then add the water. Lower the heat and simmer for 5 minutes.
    1 cup quinoa, 2 cups water
  • Cut the crab into smaller pieces and add it to the pan along with the herbs and lemon juice. Stir and cook for 2 minutes. Taste and add salt and freshly ground black pepper.
    200 gr crab, steamed, ½ bunch of fresh mint, finely chopped, ½ bunch of fresh basil, finely chopped, juice from ½ lemon, salt, freshly ground black pepper
  • Carefully fill the zucchini blossoms with the filling and place them in a pan. If there is leftover filling, spread it in the pan together with any vegetables.
    20 zucchini blossoms
  • Pour over with olive oil and bake in a preheated oven at 200°C for 15 minutes.