In this fasting recipe, zucchini flowers are stuffed with rice and vegetables. A yoghurt-dill sauce accompanies this scrumptious summer dish.
Materials for four servings:
32 zucchini flowers, without stamens, washed, dried
For the filling
One carrot
One pumpkin
Three spring onions
300 gr. Carolina rice
One bunch of mint
150 ml extra virgin olive oil
Two medium onions
One clove of garlic
Two lemons, the juice
salt
For the yoghurt-dill sauce
300 gr. Greek yoghurt
One lemon, the zest
½ bunch of dill
Tips
Zucchini flowers are delicate, so wash them carefully to prevent them from dissolving. Leave them on a towel to dry from the water.
Procedure
Step 1
Filling: Grate the carrot and pumpkin in a bowl, squeezing them. Add the chopped spring onions, the rice, the mint, 30 ml of olive oil and salt. Let them marinate for about 30 minutes, and then carefully stuff the zucchini flowers.
Layer the sliced onions and garlic with a bit of salt in a wide pot. Add the stuffed zucchini flowers on top. Add 350 ml of water, the remaining olive oil, salt, and lemon juice in a bowl and pour over the flowers.
Place a plate on top so they don't break, close with a lid and simmer for about 45 minutes. From time to time, check the pot for water - if necessary, add more. Once they are ready, remove them from the heat.
Step 2
Yoghurt-dill sauce: Mix the yogurt, lemon zest and dill. It is ideally served at room temperature with the yoghurt sauce on the side.
Gikas Xenakis is a columnist for Cantina. Translated by Paul Antonopoulos.
Styling: Katerina Lykouresi - Food Styling: Makis Georgiadis - Photos: Studio LM
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