Tender zucchini blossoms with a modest rice filling, bright lemon and fragrant herbs. Serve them warm as a starter, with a little of the cooking liquid spooned over the top.
Zucchini blossoms are delicate and mild in flavor, so the rice should fill the flower, not overpower it. This recipe uses just a small amount of uncooked rice in each blossom. Spring onion, dill and mint add freshness to the filling without masking the delicate zucchini flavor. As the blossoms gently cook, the rice absorbs liquid and softens, while the flowers become tender. Lemon keeps everything bright and stops the olive oil from feeling heavy.
The blossoms are mostly available in summer, when zucchini are growing in abundance. They wilt quickly, so use them on the day you buy them if possible. Choose flowers that are open or just closed, with petals that are neither limp nor torn. Rinse them gently and pat them dry; rubbing hard can damage the thin petals. Carefully remove the stamen if it is still inside the flower. If a flower is already closed, you can gently open the petals with your fingers.
Gentle, low heat matters more here than speed. The blossoms need to cook slowly as the rice absorbs liquid; if they boil vigorously, they may split, and the bottom of the pan may catch before the rice is cooked. Arrange them close together in the pan and place a heatproof plate on top to keep them in place. A short- or medium-grain rice is best. Check toward the end that the rice is soft; if needed, add a small splash of hot water and let everything cook gently for a few more minutes.
Dill and mint add a distinctive herbal note. If you don’t have fresh mint, you can use extra dill; dried herbs are less suitable here because their flavor is different and more concentrated. You can replace the spring onion with a small, finely chopped shallot. Use a modest amount so the filling stays light. The blossoms are delicious with some of the lemony cooking liquid and work well before a simple meal of bread, salad or grilled vegetables.
Serve them warm or at room temperature, a few per person. Cover any leftovers and store them in the refrigerator; eat them within two days. Reheat them gently in a pan with a splash of water, until piping hot throughout. The blossoms are most delicate after cooking, so lift them out of the pan with a wide spoon and avoid moving them more than necessary.
Gently rinse the zucchini blossoms and pat them dry. Carefully open them and remove any stamens without tearing the petals.
Mix the rice with the spring onion, dill, mint, 1 tbsp olive oil, the salt and pepper.
Fill each blossom with about 1 level teaspoon of the rice mixture. Don’t fill the blossoms more than halfway; the rice will expand as it cooks. Carefully fold the tips of the petals toward one another.
Arrange the blossoms close together in a wide pan, opening-side up. Pour in the lemon juice, the remaining 3 tbsp olive oil and the water. Place a heatproof plate on top and cover the pan with a lid.
Bring the liquid almost to a simmer over low heat. Let the blossoms cook gently for 35–40 minutes, until the rice is cooked and the flowers are tender. Carefully check one blossom toward the end. Add a small splash of hot water if the pan looks like it may dry out before the rice is cooked.
Carefully lift the blossoms out of the pan and spoon over some of the cooking liquid. Serve warm as a starter.
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