Stuffed zucchini flowers
Gluten Free
Nut Free
Soya Free
DIFICULTY
35′
PREPARATION TIME
30′
COOKING TIME
4
PORTIONS
Ingredients
- 50ml olive oil
- 1 onion chopped
- 1 cup mushrooms diced
- 1 cup eggplant diced
- 1 cup carrots diced
- 1 garlic clove chopped
- Salt to taste
- Pepper to taste
- 1 tsp onion powder
- 1 tbsp dry peppermint
- 50ml tomato juice
- 1 tbsp tomato paste
- 100ml water
- 1 cup rice (carolina)
- 50ml lemon juice (Papafilippou Pure Juice)
- Approximately 60 zucchini flowers
- 300ml water for the cooking
Instructions
Stuffed zucchini flowers
In a pan sauté the chopped onion with the olive oil until soften. Add the rest of the veggies to the pan and cook for a few minutes. Add the rest of the ingredients except the 300ml water.
Remove the mixture from the stove and let it cool well. Stuff the flowers with the mixture, put the in a pan and add the 300ml water.
Place a plate on top of the flowers so the flowers are always under the water and cook with the lit on in medium heat for 25-30 minutes. Served hot or cold, with salad and tahini sauce!
Enjoy!
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