Stuffed Zucchini Flowers
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.
