Ingredients:

• 30-35 zucchini flowers
• 1 cup of rice
• 1 cup of ripped chopped tomatoes
• 1/4 cup of corn oil
• 2 cups of hot water
• 1 onion finely chopped
• 2-3 tbsp of olive oil
• 2 tbsp of lemon juice
• 1/4 tsp of dry mint
• Salt and pepper to taste

Method:

• Cut off the inside stems of the zucchini flowers and discard.
• Cut off the outside stems wash and keep.
• Wash flowers and place them on a kitchen paper towel to dry.
• Heat up the corn oil and fry the stems until they are soft.
• Transfer them into a sauce pan and spread them on the bottom.
• In the same oil fry the onions till golden, add the rice and stir for a few minutes.
• Add the chopped tomatoes, lemon juice, mint, salt and pepper to taste.
• Stir for a few minutes to mix all ingredients, remove from the heat and let it cool down a little bit.
• Stuff the zucchini flowers, fold the ends over the staffing and place in the sauce pan in rows over the fried stems.
• Sprinkle with the olive oil on top, cover with a flat plate upside down and pour enough hot water up to the rim of the plate.
• Simmer for about 30-35 minutes until all the juice is absorbed.
• Koupepia me Anthous Kolokithias (Stuffed Zucchini Flowers) are ready to serve.
• Stuffed Zucchini Flowers are served hot.
• Koupepia me Anthous Kolokithias can be served as a main dish during Easter or Christmas fasting days or they can be served as an accompaniment of any kind of meat or fish in sauce.