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.
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 a chef, restaurant or culinary professional. It has not been tested for home use.
(c) 'Aegean Treasures' recipe book by Agreco Farm for Grecotel S.A.