Stuffed vegetables and leaf rolls
A delicate, light summer dish of zucchini blossoms gently filled with rice, fresh mint and dill, then simmered over low heat in olive oil. This meat-free stuffed dish is served cold and is a special treat for a garden table.
Trim the stem ends of the zucchini blossoms and gently remove the central part of each flower. Rinse and drain.
Mix the rice, onion, chopped mint and dill with the olive oil, then add the salt.
Place one 5 ml measure of filling inside each blossom and gently fold the tips over to close it.
Arrange the stuffed blossoms snugly in a pot. Add the lemon juice and a little water, then cook over low heat until the rice is tender.
Gently remove the central part of each zucchini blossom; otherwise, it may taste slightly bitter after cooking. Handle the blossoms carefully when filling and arranging them in the pot, as they tear easily.
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