Bialik College Kitchen Garden Program
Equipment:
Ingredients
extra virgin olive oil 1 small onion, finely diced 1 tablespoon dill, finely chopped 1 tablespoon mint, finely chopped 1 tablespoon parsley, finely chopped ¼ teaspoon ground cumin ¼ teaspoon salt pepper ½ cup tomato passata 2 ½ tablespoons water ½ cup medium grain rice 20 zucchini flowers with baby zucchini attached
small saucepan chopping board knife metric measuring spoons/cups
Method: 1. Heat 1½ tablespoons of olive oil in a saucepan over medium heat. 2. Add onion and cook till translucent. Add the herbs, cumin, salt, pepper, passata & water. 3. Increase heat to high, bring to a simmer and add the rice. Turn down heat and cover and cook for 5 minutes. Set aside to cool. 4. Lightly oil the base of a large baking dish. 5. Carefully pull out the inside stamen from each zucchini flower, being extra careful not to rip the petals. Using a teaspoon, add rice mixture into the flower, close the petals over the rice and place in the baking dish. 6. Fill all flowers and place them side by side. Drizzle with some oil, season with salt/pepper and add 1cm water to the tray.
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Bialik College Kitchen Garden Program
7. Bake in a 170C oven for 50-‐60 minutes and serve.