Preheat the oven to 375°F.
In a deep skillet, heat half the oil over medium heat and saute the onion, chives, and garlic until soft, about 5 minutes.
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.
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.
Using a spoon, carefully stuff each blossom. Fold the top over and place on their sides, very closely together, in a casserole dish.
Pour the remaining olive oil and 1/2 cup water, gently, over the blossoms.
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.
Serve hot or cold, accompanied by yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	447.5 Kcal (1874 kJ)
Calories from fat	330.17 Kcal
		% Daily Value*
Total Fat	36.69g	56%
Cholesterol	11.94mg	4%
Sodium	51.32mg	2%
Potassium	530.86mg	11%
Total Carbs	24.52g	8%
Sugars	5.87g	23%
Dietary Fiber	4.25g	17%
Protein	6.89g	14%
Vitamin C	19.4mg	32%
Vitamin A	0.3mg	9%
Iron	34.7mg	193%
Calcium	151.7mg	15%

Amount Per 100 g
Calories	160.3 Kcal (671 kJ)
Calories from fat	118.28 Kcal
		% Daily Value*
Total Fat	13.14g	56%
Cholesterol	4.28mg	4%
Sodium	18.38mg	2%
Potassium	190.16mg	11%
Total Carbs	8.78g	8%
Sugars	2.1g	23%
Dietary Fiber	1.52g	17%
Protein	2.47g	14%
Vitamin C	6.9mg	32%
Vitamin A	0.1mg	9%
Iron	12.4mg	193%
Calcium	54.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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