Combine rice, tomatoes, onion, garlic, mint, parsley and lemon zest in a bowl. Season with salt and pepper, then stir in olive oil until mixture comes together. Carefully open each zucchini flower, discard stamens and fill each flower with 2 tsp rice mixture. Bring flower together and twist gently to seal filling.
Place stuffed zucchini flowers in a single layer in a large pan and top with stock and lemon juice, ensuring all the flowers are immersed in the liquid. Season with salt, then bring to the boil. Reduce heat to low and simmer for 15 minutes or until rice and the zucchini stems are tender. Serve with roasted vegetables and crusty bread.


  • 135 g (¾ cup) short-grain white rice
  • 2 tomatoes, finely chopped
  • 1 onion, grated
  • 1 garlic clove, finely chopped
  • 3 tsp dried mint
  • ½ bunch flat-leaf parsley, finely chopped
  • 1 lemon, zested, juiced
  • 1 tbsp olive oil
  • 16 large zucchini flowers, stems removed, trimmed
  • 500 ml (2 cups) chicken stock
  • roasted vegetables and crusty bread, to serve