Stuffed zucchini flowers with egg and lemon sauce might be a fiddly dish to prepare but if you follow this recipe you will successfully prepare a delicious Greek dish.

• 20 zucchini flowers
• 4 sprigs parsley
• 4 sprigs of dill
• 4 sprigs fresh lemon verbena
• 4 sprigs of mint
• 1 sprig of thyme
• 1 onion sliced into rings
• 3 tablespoons of olive oil
  

• 200 gr bulgar wheat
• 2 shallots of finely sliced squid (about 200 grams)
• 2 tablespoons of finely chopped parsley
• 2 tablespoons of finely chopped dill
  
• 1 tablespoon of fresh lemon verbena
• 1 tablespoon of fresh mint
• 3 tablespoons of olive oil
• salt and pepper
• 4 medium sized tomatoes
  

• 2 lemons
• 2 eggs
  

Preheat the oven to 120C. Remove and discard the squid heads,guts and ink sac. Remove the transparent bone and membrane. Finely chop the flesh. Wash the bulgar wheat, peel and quarter the tomatoes, remove the seeds and bake the flesh for an hour until dried. Heat the oil in a saucepan and saute the squid until all the liquid has evaporated. Add the bulgar wheat and season, stirring for 2 minutes. Add enough water to cover the mixture and simmer until the liquid has been absorbed. Stir frequently. Finely chop the tomatoes. Remove the pan from the hob and add the herbs, onion and tomatoes.

Remove the stamens from the flowers and fill with a teaspoonful of the stuffing. Close the flowers well. Scatter the herbs and onion over the bottom of a baking dish and lay the stuffed flowers on top. Pour olive oil over them and enough water to reach halfway up the flowers. Cover the dish and bake at 200C for 25 minutes. Remove the flowers from the dish and arrange them on a platter. Discard the herbs and onion and pour the liquid into a bowl.

In another bowl, beat the egg yolks with the lemon juice and add the liquid from the baking dish. Season, pour the sauce over the flowers and serve.

If you liked this you might like the following.

• Striped Sea Bream
• Hot Potato Salad
• Stuffed Grilled Sardines