How to Make Stuffed Zucchini Flowers

• Carefully remove the stems from inside the zucchini flowers. Dip them in batches in a bowl filled with cold water and soak for 1-2 minutes. Shake gently and transfer to paper towels to drain.
• Preheat your oven to 150°C / 300°F.
• Heat 4 tablespoons of olive oil in a non-stick pan over medium-high heat. Add the white onion, then reduce heat to medium-low, cooking for about 10 minutes until it’s soft and caramelized.
• Toss in the spring onion and minced garlic, increasing the heat to medium-high. Sauté for 2 more minutes until fragrant and slightly softened.
• Stir the rice into the pan and sauté for 1-2 minutes. Next, squeeze excess water from the grated zucchini and add it. Cook for 1 minute, then incorporate the grated tomato and cook for an additional 2 minutes.
• Remove the pan from heat and stir in the fresh herbs, lemon zest, and 1 tablespoon of lemon juice. Season your filling with salt and pepper.
• Gently stuff each zucchini flower with about 1 to 1½ tablespoons of the filling.
• Pour 7 tablespoons of extra virgin olive oil and 4 tablespoons of lemon juice over the stuffed flowers, then season with salt and pepper.
• Carefully pour ½ cup of water (or vegetable stock) into the dish.
• Bake in the preheated oven for 1 hour and 30 minutes. Uncover and bake for an additional 10 minutes.
• Let the stuffed zucchini flowers sit for about 30 minutes before serving.