NOTE
Put the lid on the baking dish while you cook the blossoms, so that you don’t burn their edges. If you don’t have a baking dish with a lid, use some non-stick paper and aluminum foil.
| 30 zucchini blossoms | |
| 6 pomodori | |
| 1 big onion | |
| 2 fresh onions | |
| 1 leek | |
| 2 sweet peppers (florina peppers) | |
| 3 cloves garlic | |
| 1 eggplant | |
| 3-4 medium zucchini (grated) | |
| 1 grated carrot | |
| 1 glass of water | |
| 350 gr tomato sauce | |
| Sea salt- black pepper | |
| ½ bunch parsley | |
| ½ bunch basil | |
| ¼ bunch mint | |
| ¼ bunch fennel | |
| 1 cup long grain rice | |
| ½ cup extra virgin olive oil | |
| 300 gr feta cheese |
| 1. | Rinse the zucchini blossoms individually, removing stamen with a knife or just your index finger. Take care not to tear the blossoms. |
| 2. | Peel the tomatoes and put them in the shredder. |
| 3. | Cut the vegetables in cubes and chop the herbs. |
| 4. | In a medium saucepan, add the vegetables and herbs, water, olive oil, tomato sauce, grated tomatoes and bring to boil in a medium heat. |
| 5. | Season with salt and fresh ground pepper to taste, and cook until softened. |
| 6. | Remove filling from heat. Rinse the rice and mix it to the pot. |
| 7. | Preheat the oven to 200o Celsius. |
| 8. | Add 2-3 tbsp of Greek olive oil to your baking pan and use that to grease the bottom. Set aside. |
| 9. | Fill the flowers. Gently take one flower at a time and add about 1 tablespoon of filling. |
| 10. | Then add feta cheese on top of each flower. |
| 11. | Place the blossoms into the baking pan. Repeat until you have used up all of the filling. |
| 12. | Drizzle with some extra virgin olive oil. |
| 13. | Place the baking dish into pre-heated oven with the lid and cook for 30 minutes. |
| 14. | Allow to cool and enjoy. |
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