A delicate and light olive-oil dolma of the summer months, made by gently stuffing zucchini flowers with an olive-oil filling of rice, fresh mint, and dill and cooking over low heat. This meatless recipe, served cold, is one of the special flavors of garden tables.
Cut off the stem ends of the zucchini flowers and gently clean out the center of each flower, then wash and drain.
Mix the rice, onion, chopped mint, and dill with olive oil, then add salt.
Place a dessertspoon of filling inside each flower and close it by gently twisting the tip.
Arrange the dolma tightly in a pot, add lemon juice and a little water, and cook over low heat until the rice softens.
Important: gently clean out the center of the male/female flower parts inside the zucchini blossoms, otherwise they can leave a slightly bitter taste when cooked. Caution: the blossoms are very delicate, so handle them carefully when stuffing and arranging them in the pot, they tear easily.
Cooking zucchini blossoms the same day they're picked, if possible, gives the best texture and freshness. Using a small amount of filling when stuffing them also reduces the risk of the blossoms opening while cooking.
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