Dif culty: 3/5

Cooking Time: about 30 minutes

Cook Time: 20-25 minutes
Portions: Makes about 60 stuffed zucchini owers
Ingredients:
60 zucchini ower blooms
2 cups rice
1 nely chopped onion
5 tbs nely chopped parsley
4 tbs nely chopped fresh mint
2 tbs nely chopped basil
1 diced tomato
1.5 cups grated tomato
1/2 cup pine nuts
1.5 tsp ground pepper
4 tbs olive oil
3 cups of water
salt to taste
dash of cinnamon (optional)
2 tbs olive oil per saucepan for coating
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The Recipe
1. Place the owers in a large bowl of cold water and remove the stems.
Drain the same.

2. In a bowl, mix together the rice, onion, parsley, mint, basil, tomato,
passata, pine nuts, pepper, olive oil, salt and cinnamon (which is optional).

3. Using a spoon, stuff each ower with some mixture and fold over the
ends of the petals.

4. Drizzle 2 tbs olive oil on the bottom of a large saucepan.

5. Arrange the owers in a large saucepan in a circular pattern, side by

side. It is better to use two saucepans, so there is only one level of owers.
If you pile the owers on top of each other, the rice may be uncooked and
overcooked. If you are concerned, simply cut the recipe in half.

6. Pour 1.5 cups of water in each saucepan, so that the water comes up to
about half the height of the zucchini owers.

7. Place a large plate covering the owers on top. Place the saucepan on
the stove on medium heat, cooking for about 20-25 minutes until most of
the liquid has been absorbed.
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