Stuffed Zucchini Blossoms Recipe
- 30 zucchini blossoms
- 2 zucchini
- 1 carrot
- 1 onion
- 3 tbsp dill
- 1 cup rice
- 2.5 cups hot water
- 2 lemons, their juice
- 170 ml olive oil
Start by chopping the vegetables. Chop the onion and then, on the grater, cut the zucchinis and the carrot. Also, remove any outer green leaves from the zucchini blossoms.
In a large and deep skillet (we will use it again) add the olive oil (100 ml of it, not all) on medium heat and saute chopped onion for 2-3 minutes. Then add grated carrot and zucchini. Saute for 5 minutes while stirring frequently.
Then add the rice and stir, cook for 3 minutes. Add dill, salt and pepper and trasfer to a large bowl.
Carefully fill each blossom with 1 teaspoon of the mixture, each blossom should be half full. Fold the open end of the blossom inward and turn underneath, and place in the frying pan. Continue until all blossoms are filled. Make sure to pack them neatly side by side in rows, otherwise during cooking they will dissolve. In case sfter filling all the zucchini blossoms there is some rice filling spread it to the pan among the blossoms.
Add hot water and the remaining olive oil (meaning 70 ml). Place an inverted plate over the zucchini blossoms, for some weight and simmer for about 20 minutes till the rice is done.
When ready, remove from heat, set them aside and add some lemon juice and freshly ground pepper.