Stuffed Zucchini Blossoms

• zucchini blossoms (as many as you have)
• 1-2 teaspoons white long grain rice per courgette flowers
• olive oil
• onion finely chopped
• 1-2 scallions finely chopped
• fresh or dry mint finely chopped
• fresh dill finely chopped
• lemon juice and lemon zest
• salt and pepper

1. Remove stamens from zucchini blossoms.rnRinse and put them onto a paper towel.
2. Bring a fry pan over high heat, pour some olive oil, onion and scallions and saute them.
3. Reduce heat and add rice.rnStir and saute for 2-3'.
4. Add some water to help rice cook for about 3'.rnAdd salt and pepper, mint and dill.rnAdd the half of lemon juice and the zest.rnRemove from heat and the rice cool for a while.
5. Stuff carefully the courgette flowers.rnPlace them into a sauce pan, pour some water, the rest of lemon juice, some olive oil, salt and pepper.rnCover and cook for about 15' over medium/low heat.
6. Enjoy with greek yoghurt.

zucchini blossoms, rice, olive oil, onion, scallions, dill, lemon juice, salt

Taken from food52.com/recipes/37056-stuffed-zucchini-blossoms (may not work)