Ingredients
Method
1.In medium saucepan, heat oil; cook onion and garlic, stirring, until onion is soft. Add rice, wine and stock; bring to boil.
2.Reduce heat; simmer, uncovered, stirring occasionally, about 12 minutes or until rice is tender and liquid is absorbed. Stir in grated parmesan and feta; cool.
3.Preheat oven to 230°C. Remove and discard stamens from centre of zucchini flowers. Fill flowers with rice mixture; twist petal tops to enclose filling. Place filled flowers on oiled oven tray; bake, uncovered, about 15 minutes or until browned lightly and heated through.
4.Meanwhile, in a medium bowl, combine spinach, basil and parsley; toss with combined vinegar and extra oil.
5.Serve zucchini flowers with spinach salad; sprinkle with shaved parmesan.
Mozzarella or fontina cheese can be substituted for feta cheese, if preferred.
Note
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