Zucchini flowers stuffed with rice and herbs
Ingredients
12 zucchini flowers
2 large ripe tomatoes
¾ cup short grain rice, washed
1 small onion, grated
½ cup finely chopped parsley
¼ cup finely chopped mint
¾ cup extra virgin olive oil
½ tsp sugar
½ cup of water
Method
Heat oven to 180C.
Make a small cross at the top of each tomato and immerse in boiling water for 30 seconds, drain and peel off skin. Chop into large pieces using a small blender, pulse to make fresh tomato puree. Add the sugar and stir.
To prepare zucchini flowers, remove the inside of the flower and check for any insects (you should not need to wash them as the water might soften the flowers).
In a bowl, add the rice, grated onion, parsley, mint, ½ the olive oil and 1/3 of the tomato puree. Season with salt and pepper and mix well.
Fill each flower ¾ full with the rice mixture and gently twist the top of the petals to keep rice inside. Arrange in a baking dish.
In a small bowl add the remaining tomato puree and extra olive oil and season with salt and pepper. Pour this over the zucchinis and add the water. Cover with foil, bake for 20 minutes, remove foil and bake for a further 15 minutes or until browned. Serve warm or at room temperature.
