Food Network: Stuffed Zucchini Flowers

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Stuffed Zucchini Flowers
(c) 'Aegean Treasures' recipe book by Agreco Farm for Grecotel S.A.

Ingredients
20 zucchini flowers
3/4 cup white rice
1 teaspoon finely chopped mint leaves
1-ounce onion, grated
1-ounce zucchini, grated
1-ounce tomato, grated
3/4 cup, plus 1 tablespoon olive oil
1/2 cup fresh lemon juice
2 pinches salt
2 pinches pepper

Instructions
Place the zucchini flowers in cold water to open and
make the preparation easier.

In a large mixing bowl place the rice, all the chopped and grated ingredients,
half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well.
With a small spoon, take small amounts of the stuffing and fill the zucchini
flowers. Fold over the ends to seal the stuffing inside.

Place the flowers on the bottom of a large saucepan, with the openings facing the
bottom. Pour in enough water to cover. Add 1 pinch of salt, 1 pinch of pepper and
the rest of the olive oil and lemon juice. Cover and simmer gently for about 40
minutes until the rice has absorbed all the liquid.

*Cooks Note: Place a plate (upside down) on top of the stuffed vegetables before
cooking so that the parcels cannot rise or move.

This recipe was provided by professional chefs and has
been scaled down from a bulk recipe provided by a restaurant. The Food Network
Kitchens chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.