|Stuffed Zucchini Flowers|
This recipe makes 30 Zucchini Flowers
1/2 cup extra virgin olive oil
15 tbsp. White rice
2 scallions (chopped)
1/2 bunch of fresh parsley (minced)
1/2 bunch of fresh mint (minced)
1/2 bunch of fresh dill
1 onion (minced)
1 large juicy lemon (lemon juice)
1 tsp salt
For the Avgolemono:
1 Lemon (lemon juice)
Remove the stamens and wash the zucchini flowers - set them aside to dry.
In a pan sauté in low heat the minced onion along with the scallions for 2-3 minutes until they blend well. Add the rice and continue to mix with a wooden spoon for another 2-3 minutes.
Add the lemon juice and turn off the heat while you continue to blend the ingredients for a few more seconds. Let this mixture which will serve as a stuffing rest for 10 minutes.
At this point your stuffing should look like the one in the images below:
Using a spoon open up and fill the zucchini flowers with the rice stuffing.
In a casserole, place the zucchini flowers as you stuff them so they are tight together. Once you fill the casserole, cover the flowers with a plate to prevent them from shifting while cooking. Add enough water to barely cover them. Once the water starts to boil, lower the heat, add 3-4 tbsp. of olive oil and let the flowers slow cook for 20-25 minutes.
In the meantime, prepare the Avgolemono sauce.
Beat together the egg with the remaining olive oil and the lemon juice while adding to it a few tablespoons of the broth from the zucchini flowers. Usually 4-5 tablespoons of broth will do the trick.
When the zucchini flowers are ready to pour the Avgolemono sauce on top and let it rest for 5 minutes prior to serving.
For best presentation, arrange the flowers in a platter.