Stuffed zucchini flowers.
12 zucchini flowers, washed, dried and with pistils removed.
1 cup of cooked rice.
1 large onion, finely chopped
1 tbsp mint, finely chopped
1 tbsp parsley, finely chopped
1 tbsp dill, finely chopped
1 tbsp green onion, finely chopped
salt, black and red pepper,
1/2 cup vegetable oil.
1. Fry the onion in the oil until golden brown. Add remained ingredients and cook over a
very low heat for 3-4 minutes. Cool mixture slightly.
2. Very carefully fill each flower head with the mixture, taking care not to tear the petals. Gently seal the top edge of the flower. Place them in an ovenproof dish. Add half a cup of water and half a cup of oil. Cover the dish with tin foil and bake in the oven very gently. Serve hot.