Ingredients:
15 zucchini flowers
1 cup rice
1 tablespoon chopped parsley
1 tablespoon chopped dill
4 green onions, chopped
1/2 cup oil
Salt, pepper
1/2 wine glass of lemon juice
Water
Instructions:
Remove the stalks from the flowers, wash them and leave them in a colander to strain. Saute the onions in the oil and then add the dill, parsley, rice and proportional water. Stir over medium heat for 8 minutes. Remove from the fire and add lemon. Fill the flowers with the blend until the middle of it and close carefully folding the edges crosswise. Put them in a shallow pan, add some olive oil, lemon and a little water. Simmer covered for about 15 minutes.
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