Stuffed Zucchini Flowers

• •70-75 zucchini flowers
• •½ cup (115ml) olive oil
• •1 ½ cups (220g) dry onion, finely chopped
• •1 ½ cups (170g) carrot, finely grated
• •1 ½ cups (180g) Palkapa zucchini or dark-skinned zucchini, finely grated
• •1 tablespoon (25g) tomato paste
• •1 kg ripe tomatoes, grated
• •1 teaspoon (5g) sugar (optional)
• •1½ cups (330g) glacé rice
• •2/3 cup (30g) parsley, finely chopped
• •½ cup (10g) fresh mint, finely chopped, or 1 tablespoon dried mint
• •1 teaspoon (5g) cinnamon
• •1/3 cup (85ml) lemon juice
• •2 teaspoons (16g) salt
• •1/3 teaspoon black pepper

For Baking

• •4 tablespoons (40ml) olive oil
• •1/5 cup (50ml) lemon juice
• •2 cups (500ml) water

Gather the flowers early in the morning, as they close once the sun rises. First, prepare the filling:

1. 1. In a pot, add the olive oil and sauté the onion until it becomes translucent and starts to brown, about 5 minutes.
2. 2. Add the grated carrot and zucchini, after draining it to remove excess water.
3. 3. Continue sautéing for 3-4 minutes. Add the tomato paste and stir it at the bottom of the pot to release its aromas. Add the grated tomatoes and sugar, if using. Let it simmer for 3-4 minutes.
4. 4. Add the rice, parsley, mint, cinnamon, lemon juice, salt, and pepper. Stir and simmer for 2-3 minutes.
5. 5. Remove from heat and let the filling cool down.

For the Flowers:

1. 1. Cut off the green stem and the small leaves around each flower (do not remove the stamen inside, as it's full of nectar and adds sweetness to the dish).
2. 2. Wash them and drain them in a clean towel. Carefully stuff them with about a teaspoon of filling. Don't overfill them, as the rice will expand and they might 'open up'.
3. 3. Tuck the edges of the petals inwards, one by one, to seal the filling. The petal edges should be tucked under the filling, leaving the last petal to cover the others.
4. 4. Arrange them lying down, in layers, around the pot (like 'koupepia' - stuffed grape leaves). Place the stem end of one flower into the opening of another to prevent them from opening during cooking. Once all the flowers are arranged, pour the olive oil, lemon juice, and water over their entire surface.