30 zucchini, males & females
4 small zucchini grated
Τρι grated carrot and the other ½ in slices
4-5 chopped green onions
3 tbsp. fresh mint
3 tbsp. chopped dill
150 ml. olive oil
1 cup long-grain rice parboiled
2.5 cups Vegetable dough (1 pack of fresh refrigerator broth in 2.5 cups of water)
1-2 lemon broth
Salt Pepperoptional and alternative to dill:
3 tbsp. grated fennel
2 tbsp. chopped fennel

Method
1. Wash zucchini flowers very gently.2. Put 70 ml oil

to burn on medium heat in Fest’s non-stick pan. Then add the onions, grated carrots & zucchini and sauté, stirring occasionally, for 4-5 minutes. Add the rice and stir for another 3-4 minutes. Turn off the heat and add the dill, mint, salt and pepper. Transfer the filling to a bowl.3. With a large spoon, fill one by one the zucchini flowers to the middle and close the flower from above, in a circular motion. Place them directly in Fest’s non-stick semi deep casserole.

4. Add between the stuffed zucchini flowers the carrot slices. If, there you have filling left,place it between them. You can also add extra zucchini.

5. Add the vegetable broth and the rest of the oil and place the Fest non-stick semi deep casserole  with the stuffed zucchini flowers in  medium heat. Place above them a plate, to force them not to open and at the same time help with the cooking, as the steam returns to the food. After boiling, let the zucchini simmer for a maximum of 20 minutes so that the rice remains al dente. Remove the plate  and let the temperature to drop. Add lemon juice according to your taste.

Stuffed zucchini flowers are served at a mild temperature  with a spoon one by one, carefully not to break. You can add lemon and  oil  if you want, but freshly ground pepper is almost a must.

Source: Caruso.gr