Stuffed Zucchini Flowers

Delicious and beautiful!

Stuffed Zucchini Flowers

Ingredients

6-8 small zucchini with flowers

0.5 cup jasmine rice

0.5 cup ricotta

4 tbsp sour cream

2 tbsp olive oil

0.5 cup parmesan for stuffing

3 tbsp parmesan for seasoning

0.5 chopped thyme, cilantro, parsley

salt and pepper to taste

Directions

1. Gently wash the zucchini flowers, remove the inside pollen-bearing part, the "stamen," set aside to make the stuffing.

2. Wash the rice until the starch is removed and the water is clear, then drain it before cooking.

3. Pour 1 cup of water into a pot and bring it to boil. Add 1 tbsp of olive oil and a pinch of salt. Throw the rice in and cook for 8-10 minutes on medium heat. Check the rice by squeezing with your fingers, it should be somewhat hard, and not fully cooked yet. Rinse with cold water to stop the cooking, then drain really well.

5. In a medium bowl, mix the rice, ricotta, sour cream, chopped herbs, parmesan, salt, and pepper. Taste and season more as needed.

6. Sprinkle about 1-2 tbsp olive oil and sour cream into a baking pan and with a brush or spoon distribute the mix evenly.

7. Gently fill in the flowers with a tablespoon of the rice mix, do not overflow. Place each on baking pan.

8. With a fork poke each zucchini, or make small cuts with a knife in each zucchini, then sprinkle with some grated parmesan and bake for 35 minutes in oven on 355F.

Tips

Use feta cheese or mozzarella instead of parmesan for flavor variations.

#zucchiniflowers

#vegetarian

#healthyeating

#zucchini

#kitchenproject

#four-in