Stuffed zucchini flowers

Ingredients:

• 20 zucchini flowers
• 3/4 cup white rice
• 1 teaspoon finely chopped mint leaves
• 30 gr. grated onion
• 30 gr. grated zucchini
• 30 gr. grated tomato
• 3/4 tbsp. plus 1 tbsp. l. olive oil
• 1/2 cup fresh lemon juice
• 2 pinches of salt
• 2 pinches of pepper

Preparation:

1. Place the zucchini flowers in cold water to open them and make them easier to stuff.
   
   In a large bowl, place the rice, all the chopped and grated ingredients, half the olive oil and lemon juice, and a pinch of salt and pepper. Mix well. Using a small spoon, scoop out a small amount of filling and fill the florets. Fold the ends to seal the filling inside.
2. Place the florets, open-side down, in the bottom of a large saucepan. Add enough water to completely cover the florets. Add 1 pinch of salt, 1 pinch of pepper, the remaining olive oil, and lemon juice. Cover the stuffed vegetables with an upside-down plate to prevent them from floating, and simmer for about 40 minutes, until the rice has absorbed all the liquid.