Gemistá me Ánthous — Stuffed Zucchini Flowers

Gently clean the zucchini flowers by carefully removing the stamens and any small leaves. Do not wash them under running water.

Finely chop the red onion, fresh dill, and fresh mint. In a bowl, combine the chopped onion, dill, mint, rice, 2 tablespoons of Greek EVOO, salt, and pepper. Mix well.

Carefully open each zucchini flower and spoon about 1-2 teaspoons of the rice mixture into the center. Gently twist the top petals to close the flower, ensuring the filling is contained.

Arrange the stuffed zucchini flowers snugly in a single layer in a baking dish. They should fit tightly to prevent them from opening during cooking.

Pour the vegetable broth and the juice of half a lemon over the flowers. Drizzle with the remaining Greek EVOO.

Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 180°C for 20 minutes.

Remove the foil and continue baking for another 5-10 minutes, or until the rice is tender and the flowers are lightly golden.

Serve warm or at room temperature, with an extra squeeze of fresh lemon juice if desired.