Stuffed Zucchini Blossoms

Directions

1. Remove stamens from zucchini blossoms. Rinse and put them onto a paper towel.
2. Bring a fry pan over high heat, pour some olive oil, onion and scallions and sauté them.
3. Reduce heat and add rice. Stir and sauté for 2-3’.
4. Add some water to help rice cook for about 3’. Add salt and pepper, mint and dill. Add the half of lemon juice and the zest. Remove from heat and the rice cool for a while.
5. Stuff carefully the courgette flowers. Place them into a sauce pan, pour some water, the rest of lemon juice, some olive oil, salt and pepper. Cover and cook for about 15’ over medium/low heat.
6. Enjoy with greek yoghurt.