GB, this is one of the recipes I use. I can't seem to find the meat and rice version. I've used both pumpkin flowers and zucchini flowers. Enjoy
Stuffed Pumpkin Flowers ( T and T)
Paul and I made these for dinner last night. Turned out great! Very yummy. I was out of Marjoram so we used Italian Herb instead. I also added a small amount maybe a teaspoon of olive oil to the stuffing.
16 pumpkin flowers ( picked early in the morning)
2 beaten eggs
2 mashed potatoes
1 piece of bread soaked in milk
2 tablespoons parmesan cheese
1 clove chopped garlic ( really not enough)
3 tablespoons fresh chopped parsley
2 teaspoons Marjoram
wash the pumpkin flowers and take out the pistil, then dry them. Boil the potatoes and mash them. Place in a bowl.
Add the beaten eggs, the garlic, the chopped parsley and Marjoram, cheese and bread and salt (as much or as little as you'd like). Mix well together.
Stuff the flowers with the stuffing and put them in a baking dish coated with olive oil. Drizzle flowers with olive oil and then sprinkle with bread crumbs. ( I used garlic flavored ones).
Back for 20-25 minutes at 350.
Recipe can be cut in half.