The Mount Athos Food Evolution: STUFFED ZUCCHINI FLOWERS - Recipes

Ingrentients:

15 courgette

1 cup rice hard

1 tablespoon chopped parsley

1 tablespoon chopped dill

4 green onions chopped

1/2 cup oil

salt

pepper

lemon juice 1/2 wine glass water

Remove the stalks from the flowers, wash them and leave them in a colander to strain.Saute the onions in the oil and then add the dill, parsley, rice and proportional water.Stir over medium heat for 8 minutes.Take down the rice from the fire and add lemon.Fill the flowers blend to the waist and close carefully folding the edges crosswise. Put them in a shallow pan, add some olive oil, lemon and a little water.Simmer covered for about 15 minutes.