What I’m loving at the moment in local fruit and veggies is the veggies hands down!

Sydney grown ‘Peas in the Pod’ rekindle the romance of shelling them for dinner with a loved one! And the zucchini flowers at the moment are just fantastic. Also Asparagus, Lebanese Cucumbers and Watermelons are also great eating at the moment.

Everything else is at sixes and sevens due to the constantly changing weather. The heavy rains of the past few weeks have especially taken their toll up and down the east coast of Australia 🇦🇺.


Enjoy this wholesome Greek dish of stuffed zucchini flowers, using a filling of rice, tomato, dill and mint!

1 ½ tbsp olive oil, plus extra for cooking
1 small brown onion, finely diced
1 ½ tbsp finely chopped fresh dill
1 ½ tbsp finely chopped fresh mint
¼ tsp ground cumin
¼ tsp ground black pepper
¼ tsp salt
125 ml (½ cup) tomato passata
50 ml (2 ½ tbsp) water
100 g (½ cup) medium grain Calrose rice
20 zucchini flowers with baby zucchini attached


Heat oil in a small saucepan over medium heat. Add the onion and sauté, stirring, for 2-3 minutes or until almost tender. Add the dill and mint, and mix well. Add the cumin, pepper, salt, tomato passata and water. Increase heat to high, bring to a simmer and add the rice. Cover and lower heat to simmer gently for 5 minutes. Set aside to cool.

Lightly oil the base of a large baking dish with olive oil. With your fingers, very carefully pull out the inside stamen of each zucchini flower (taking extra care not to rip the outside). Using a teaspoon, carefully add the rice mixture into the flower, close the petals over the rice and place in baking dish. Fill all the flowers and place them side by side in the baking dish to fit snugly. Drizzle some olive oil over the zucchini flowers, sprinkle with salt and pepper and add water in the tray to 1cm in depth.

Preheat the oven to 170ºC and bake the zucchini flowers for 50-60 minutes, or until rice is cooked through and zucchini are tender.


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