Ingredients
- Zucchini / Marrow
- Spring Onions
- Onion
- Parsley
- Mint
- Fennel
- Olive oil
- Flour
- Polenta
- Burghul
Optional
- Silverbeet
- Zucchini flowers
- Zucchini young shoots
Notes
- Rice is more widely preferred than Burghul. They’re used with the flour to absorb the juices.
- A common practise is to strain the zucchini juices and avoid using rice or burghul.
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- Zucchini / marrow, spring onions, onion, parsley, mint, fennel, silverbeet, zucchini flowers, zucchini young shoots.
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- Grate the zucchini / marrow.
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- Add salt to release the juices.
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- Chop rest of ingredients.
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- Grated zucchini, chopped ingredients, flour, polenta and burghul.
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- Add the flour, polenta and burghul to the zucchini mix.
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- Combine the rest of ingredients and mix well.
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- Put mixture into an oiled baking dish.
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- Sprinkle with olive oil.
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- Cover with aluminium foil and cook in a hot oven, about 180ºC.
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- Bon Appetit.
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