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Baked zucchini flowers stuffed with rice

Baked zucchini flowers stuffed with rice

A healthy alternative to frying

If you’d like to try stuffed zucchini flowers, but would prefer not to fry them, this recipe is a healthier alternative. You can also experiment with the stuffings by trying a risotto instead of plain rice or different cheeses and herbs for example goat’s cheese and thyme.

4 baby zucchinis, 2 finely cloves of garlic, 1½ cups of cooked rice, 16 zucchini flowers (females or males are suitable) 1 bunch ofchopped flat leaf parsley, 100g provolone cheese- cut into 1½ cm cubes, olive oil salt & pepper to taste

Preheat oven to 190° C- Sauté the baby zucchinis with garlic until just soft and season with salt and pepper. Now combine cooked zucchinis with chopped parsley and cooked rice. Take a zucchini flower and open the flower and stuff approximately one teaspoon of mixture inside each flower. Then place a cube of provolone in the mixture inside the flower and twist ends to close. Place stuffed zucchini flowers on a lightly oiled oven-proof dish. Bake them for about 15 minutes.