Cheese stuffed zucchini blossoms
Another great recipe using what grows in your garden (if you have a garden. If you don’t you could probably find them at the farmer’s markets, but it is so much fun to grow your own:)) Every morning I go into my garden to check how my squashes are doing and to find a lot of pretty orange and yellow blossoms. By the way, they are high in calcium and iron and especially high in vitamins C and A. So, they aren’t just making your garden beds look beautiful, but they are also pretty healthy!
This recipe my family loved! You can serve the blossoms hot, warm, or even cold- they taste delicious on their own or on top of salads. And kids would love to stuff them! Guests will be surprised, let me tell you:) My girlfriend and her daughter were so excited to see this dish, they were taking pictures, and kept marvel how beautiful and delicious it was.
Well, enough talk! Let’s go to the kitchen:)
You will need:
Double the amount of everything in the picture.
Blossoms – about 20 ( I mixed butternut squash, summer squash and zucchini)
300 gr (11oz) farmer’s cheese (or ricotta, or well-drained cottage cheese)
50 gr (2 oz) Parmesan cheese
2 egg yolks (you can freeze egg whites)
salt, black pepper
1-2 garlic cloves (of small- 2, if big-1)
2 Tbs parsley
2 Tbs green onions (optional)
How to make it:
Preheat oven to 355 F.
Inspect blossoms for insects, and snap off pistils inside flowers with fingertips.
Rinse them under running water and dry on a kitchen towel.
In the meantime make the stuffing. In a bowl combine all the ingredients.
Stuff each blossom with the cheese mixture and place in a baking dish.
Bake at 355 F for 15- 20 minutes.
Try also my Meat and rice stuffed zucchini blossoms.