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Stuffed Courgette Flowers with rice and herbs

Ingredients

  • 20 courgette flowers
  • 2 large onions, finely chopped
  • 1 small green pumpkin
  • 1 eggplant
  • ½ cup white wine
  • 2 -3 grated tomatoes
  • Parsley, dill and mint finely chopped
  • Salt and pepper
  • 2 cups of carolina rice
  • Olive oil

Execution

Pick the squash in the morning, remove the stems and stalks and keep them inside each other.

Put a pan with olive oil on the fire and fry the onion. Add the vegetables, herbs, half of the tomatoes, rice, salt and pepper and add the wine. Stuff the florets carefully and place them tightly side by side on a covered baking tray. Add the remaining tomatoes, oil, 1 glass of water and bake in the oven. The dish will be ready in about 20 minutes.

*A variation is to replace half of the rice with minced meat.

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