Prepare the filling: Finely chop the onions. Wash the rice. Mix the onions, rice, dill, mint, parsley, basil, allspice, black pepper, and salt in a large bowl. Cook for 20 minutes without adding water.

Add olive oil: After 20 minutes, add 1 cup of extra virgin olive oil to the filling and mix. Let it cool slightly.

Stuff the flowers: Gently open the zucchini flowers and place about one tablespoon of the filling inside, without removing the pistil/stamen. Fold the petals to close them, do not overfill, as the rice will expand.

Arrange in the pot: Line the bottom of the pot with a few zucchini leaves. Arrange the stuffed flowers tightly side by side.

Cook: Drizzle the remaining 1 cup of extra virgin olive oil over the stuffed flowers, and place a weight (a plate) on top. Cook over low heat for 35-40 minutes without adding water.

Rest and serve: Remove from heat and let rest for at least 15 minutes. Serve warm or cold.

Do not remove the pistil/stamen (male organ) of the zucchini flower. This is the secret of Ayvalık. With this method, the stuffed flowers will not burst or become mushy while cooking. Although the amount of onion may seem excessive, it will reduce during cooking and blend into the flavor of the dolma.