Stuffed Zucchini Flowers

Stuffed Zucchini Flowers

This recipe makes 30 Zucchini Flowers

Ingredients:

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)
1 Egg

Recipe:

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.