Stuffed zucchini flowers

Ingredients for 4 servings:

• 15 zucchini flowers
• 30 tbsp rice, washed
• 1 small onion(s), red
• olive oil
• 1 bunch of spring onions
• ½ bunch flat-leaf parsley
• ½ bunch of dill
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Greek style…

Remove the stigma from the zucchini blossoms and rinse them lightly with water. Wash and drain the rice. Heat the oil in a pan, first add the rice and glaze, then add the finely chopped onion and stir well. Now add the washed and chopped herbs and spring onions (cut into thin rings with the green part!), season with salt and pepper, and mix well. Add a little water and simmer gently on low heat. The rice should have absorbed the water and still be grainy. Fill the individual blossoms with this filling, seal by pressing the petals together. Then stack them in a suitable saucepan and add a little more water so that the blossoms are not completely covered. Drizzle the blossoms with a little olive oil and bring to a boil. When the water has been absorbed, the zucchini blossoms are ready. The blossoms can be eaten on their own; natural yogurt, chilled beforehand, tastes simply wonderful with them. If you like, you can drizzle a little lemon juice over the individual, filled blossoms. Of course, I also use this filling for vine leaves!