Greek Stuffed Zucchini Flowers with Baked Potato Wedges

Serves 5-6 | Prep time: 30 mins | Cooking time: 1 hr 30 mins

INGREDIENTS

• 25 zucchini blossoms (use zucchini flowers that have been freshly picked)

Filling

• 1 cup long grain rice
• 1/3 medium zucchini, grated
• 1 medium potato, grated
• 1 small carrot, grated
• 3 spring onions, finely chopped
• 4 white mushrooms, diced
• 3/4 cup finely chopped fresh dill, parsley & mint
• To taste: salt, black pepper, cumin, oregano, cayenne pepper
• 1-2 Tbsp olive oil

Potato wedges

• 5-6 medium potatoes, cut into wedges
• To taste: salt, black pepper, cumin, oregano, cayenne pepper
• 1-2 Tbsp olive oil

METHOD

1. Prep the zucchini flowers: remove the stem from the inside, place the flowers in batches in a bowl of cold water for about a minute then shake the water off gently. Allow to dry upside down on a clean tea towel. Handle with care as they are delicate.
2. Rinse the rice then allow to soak in water for at least 30 minutes.
3. While rice is soaking, grate the zucchini, carrot and potato. Finely chop the spring onions and fresh herbs. Finely dice the mushrooms. Peel and cut the remaining potatoes into wedges.
4. In one bowl, mix the soaked rice with all the filling ingredients. The filling will be watery, which is what we want as this will enable the rice to absorb the moisture to be cooked properly.
5. In a larger bowl toss the potato wedges with the seasoning and olive oil. Set aside.
6. Preheat oven to 190C/375F and grease a deep baking pan with some olive oil.
7. Prep the zucchini flowers. Gently place about one tablespoon of the filling into each flower and fold each petal one by one to close the flower. Place them in the baking tray with the folded part at the bottom. 
8. Add the potato wedges to the baking pan amongst the stuffed zucchini flowers.
9. Place a lid or foil on top of the pan and bake for about an hour covered. Remove the foil and bake for another 30 minutes uncovered.
10. Allow to stand for about 30 minutes before serving.