Stuffed zucchini flowers
Materials for stuffed pumpkin flower recipe
500 g courgette flower
1 cup rice
2 tablespoons pine nuts
1 vineyard dill
Juice of two lemons
How to make stuffed zucchini blossom
scrumptious zucchini flower stuffing recipe of Aegean cuisine
Chop the onion for cooking and fry except it turns yellow in olive oil. Add the peanut and rice and continue to roast. Season with salt and add half a glass of water and leave to prepare dinner. Add the finely chopped greens and blend and get rid of from the range. Permit the inner mortar to cool for a while.
Fill the ends of the leaves with the aid of filling the pumpkin plants on top of every different. Situation the stuffed saucepan in a flat pan and prepare dinner over 1 cup of water and a few olive oil.
In a bowl, put together a sauce via mixing lemon juice, a pinch of finely chopped dill and 3 spoons of olive oil and serve over the cooked stuffing.