Stuffed Zucchini Flowers

Instructions

Prepare the squash blossoms
To prepare the blossoms you ‘ ll need to remove the green ends of the flower. Squash blossoms are delicate so be careful when washing them. Fill a bowl of water and gently dip the blossoms. After you wash and dry the squash blossoms, they’re ready!

For the filling:
In a large skillet, add olive oil the chopped onion until and cook until softened, stirring constantly. Add the tomato sauce, continue to cook until the tomatoes have reduced down a bit and remove from heat. Rinse the rice and add it to the skillet. Mix well. Add in the chopped fresh parsley and mint. Season with salt and pepper to taste, stir to mix all the ingredients well. Fill your flowers, add about 1 tablespoon of filling to each flower. Fold the petals over the filling to fully enclose it, and place the stuffed blossoms into the skillet. Add the vegetable stock and drizzle some extra olive oil over the top of the blossoms and then cover with a plate (which must be about the size of the skillet). Add more water if necessary to cover the plate and bring to a boil. Cover with the lid, reduce heat and simmer for about 30 minutes. Allow to rest for a while before serving.

Serve blossoms warm or at room temperature and enjoy!