Stuffed Zucchini Flowers – A Detailed recipe cooking. 
Photo of the dish: р-н AgrecoFarm, Greece, Crete Time: 50 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 20 zucchini flowers
- 3/4 Art. white rice
- 1 tsp finely chopped mint leaves
- 30 gr grated onions
- 30 gr grated zucchini squash
- 30 gr grated tomato
- 3/4 Art. plus 1 tbsp. l olive oil
- 1/2 tbsp. fresh lemon juice
- 2 pinches of salt
- 2 pinches of pepper
Recipes with similar ingredients: rice, zucchini, onions, tomatoes, lemon juice, mint
Recipe preparation:
- Put zucchini flowers in cold water to open, and they were easier to stuff. Put rice in a large bowl, all chopped and grated ingredients, half olive oil and lemon juice, a pinch of salt and pepper. Mix well. Gather a small amount of the filling with a small spoon and fill the flowers. Wrap the ends to close the filling inside.
- Put the flowers at the bottom of a large pot with the open parts down. Pour so much water that it completely covers the flowers. Add 1 pinch of salt, 1 pinch of pepper, remaining olive oil and lemon juice. Cover the stuffed vegetables upside down plate so that they do not float, and simmer for about 40 minutes, until rice does not absorb all the liquid.
