With my recent interest in edible flowers and a couple of very productive zucchini plants, I just had to have a go with stuffed zucchini flowers. Many of the recipes are deep fried, but this boiled one caught my eye. Of course getting enough flowers all at the same time was a problem but I reduced the recipe down to what I was able to harvest at once. The flowers certainly make a different and colourful presentation and the stuffing was very tasty (if a little fiddly).
8 zucchini flowers (stamens removed)
1/3 cup white rice
1 tsp finely chopped mint leaves
1 small onion, finely chopped
1 small zucchini, grated
1 small tomato, finely chopped
1/3 cup olive oil
1/4 cup fresh lemon juice
Place the zucchini flowers in cold water to open and make the preparation easier.
Place rice, all chopped and grated ingredients, half the olive oil and lemon juice, 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 saucepan, with the openings facing the bottom. Pour in enough water to cover. Add rest of the olive oil and lemon juice. Cover and simmer gently for about 40 minutes until the rice has absorbed all the liquid. I found that the flowers floated up so it was difficult to know when there was enough water, and the rice didn’t absorb all the liquid. Next time I would put in just under 2/3 cup water.