Stuffed Zucchini Flowers

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 Servings
Level:
Easy

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
Directions
  • 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.

  • 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.

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


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