Zucchini flowers stuffed with rice
Kolokythoanthoi gemistoi me ryzi
Ingredients
- 20 zucchini flowers
- 1 large onion (finely chopped)
- 1 medium zucchini (graded)
- 2-3 chopped spring onions (optional)
- 1/2 cup chopped dill and mint
- 10 tbsp. Carolina rice (washed and soaked for 30 minutes)
- salt, pepper
- 1/2 cup of olive oil
- 100 gr. hot water or vegetable broth
- 150 gr. tomato juice
Method
- Carefully wash the flowers and remove the yellow stamen from inside.
- In a large bowl add the onion, the zucchini, the spring onions, dill and mint, the rice, salt, pepper and stir carefully to mix well all the ingredients.
- With a spoon fill carefully the zucchini flowers by two thirds, turn their top slightly to close and place them next to each other in a pan 20×30 cm.
- Preheat the oven to 180oC degrees in the air.
- In a bowl mix the hot water or vegetable broth and the tomato juice.
- Pour in the pan the olive oil and the mix with tomato juice and covered with foil.
- Bake for about 30 minutes.
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