So, I was watching the food Network show this weekend w/ Giada in Santorini. And they made this recipe… it actually looked really delicious. Probably because it is similar to stuffed grape leaves. But, who knew you could use the flowers of the zucchini plant???? Pretty neat.

On the episode, they traveled to Crete. It’s an amazing place! They are said to be some of the healthiest people on the planet. There life is sedintary, but full. They eat an abundance, of my favorite, vegetables! And lots of fish. It’s beautiful & great. I want a life like their life. Sundried tomatoes, zucchini, stuffed risotto tomatoes, etc… Simply, beautiful!

I am posting this because I want to definitely try this recipe. But, I think I am gonna have to plant some zucchini in order to obtain the flowers. I don’t see buying them from the neighborhood market. So here I share the recipe with you. Please, if you try it… give me the head’s up if its as tasty & simple to make. Mmmm….

20 zucchini flowers

3/4 cup white rice

1 teaspoon finely chopped mint leaves

1-ounce onion grated

1-ounce zucchini grated

1-ounce tomato grated

3/4 cup, plus 1 tablespoon olive oil

1/2 cup fresh lemon juice

2 pinches salt

2 pinches pepper

Place the zucchini flowers in cold water to open and make the preparation easier.

In a large mixing bowl place the rice, all the chopped and grated ingredients, half of the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. With a small spoon, take small amounts of the stuffing and fill the zucchini flowers. Fold over the ends to seal the stuffing inside.

Place the flowers on the bottom of a large saucepan, with the openings facing the bottom. Pour in enough water to cover. Add 1 pinch of salt, 1 pinch of pepper and the rest of the olive oil and lemon juice. Cover and simmer gently for about 40 minutes until the rice has absorbed all the liquid.

*Cooks Note: Place a plate (upside down) on top of the stuffed vegetables before cooking so that the parcels cannot rise or move.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.