Anyone for some stuffed zucchin flowers?
These flowers were picked from my mum & dad’s garden and this time I decided to make them myself as usually my mum loves to prepare this dish for us. Delicious stuffed zucchini flowers, vegan, organic and 100% made with love!
I will be sharing the recipe to make these here but only problem is I don’t recall how many I stuffed (maybe 30 or 40?) as an alternative you can also use vine leaves or cabbage leaves (that have been blanched) so hope you can improvise a little 
Recipe:
2 cups organic white rice
2 cups chopped tomatoes organic (fresh or can)
1 large onion finely chopped
Juice of 1 1/2 lemons
4 tbsp tomato paste (organic)
1/4 cup extra virgin olive oil
1 tbsp salt
1 tsp cracked black pepper
1 tbsp dry mint
Handful fresh mint leaves chopped (homegrown)
1/2 bunch chopped flat leaf parsley
So basically you just mix all these items together and taste the juice that it has the right flavor, proceed to fill your flowers and fold them into saucepan, carry on until mixture is finished. Drizzle a little more olive oil on the surface and then you’re good to cook these little gems. Place a plate over the zucchini flowers and saucepan lid on, cook for 30 min on low-med heat on the stove. Enjoy with some dip on the side and a fresh garden salad, the perfect dish!
Happy Friday everyone xo
