- 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
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.