- zucchini (flowers) - 12-16 pieces
- Long grain rice - 80 Grams
- onion - 1 piece
- bunch of dill greens - 1/2 Pieces
- bunch of mint - 1/2 Pieces
- tomato paste - 8 Art. spoons
- olive oil - 2 items. spoons
- pepper black ground and salt - - To taste
Cut out the stamens from each flower and remove the leaves from each sepals. Each flower is carefully and thoroughly washed. Rice also rinse and allow to drain the liquid. Pour it with boiling water, add salt, then cook the rice until it is ready. Onion finely chopped, and the greens shredded. Put rice in a cup, add greens with onion, tomato paste, salt, olive oil, pepper to it. Stir this stuffing and put it in each flower for 1 teaspoonful (roughly). The edges of the flowers should be closed. Lay them tightly enough in a saucepan and cover with water to cover all the flowers. Bring the water to a boil, then reduce the heat and cook for 5-10 minutes. Finished dish fill with sauce, which turned out after cooking.
Servings: 4