Sabines Stuffed Zucchini Flowers Recipes

SABINE'S STUFFED ZUCCHINI FLOWERS

Sabine's Stuffed Zucchini Flowers image

We found zucchini flowers, just picked that morning, at the market in a little town called Céreste, and we snatched them up. You can use the same filling for stuffed tomatoes. The bread is soaked in milk, so if you have some stale bread lying around, this is a great use for it.

Provided by Martha Rose Shulman

Categories side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 ounces whole-wheat bread, crusts removed
1/2 cup low-fat milk (more as needed; you may need more if the bread is stale)
2 tablespoons extra virgin olive oil
1 small onion, very finely chopped
1 small zucchini, very finely chopped
2 garlic cloves, minced
2 to 4 tablespoons chopped fresh herbs, like parsley, thyme, sage, rosemary
2 eggs
12 zucchini flowers or 6 medium tomatoes

Steps:

Toss the bread and milk together in a bowl and leave for 15 minutes or longer, until the bread has absorbed all the milk. Squeeze out excess milk and mash the bread with a whisk, fork or wooden spoon.
Preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate the flowers or tomatoes. If using zucchini flowers, very gently open them out and pull out the stamens. If using tomatoes, cut them in half along the equator, gently squeeze out the seeds, and scoop out the flesh. Set it aside for another purpose. Set the tomato shells upside down on a rack set over a sheet pan to drain.
Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring, until it is tender, 3 to 5 minutes, and add a generous pinch of salt, the garlic and the zucchini. Cook, stirring often, until the zucchini is tender and the mixture very fragrant, about 8 minutes. Remove from the heat.
Beat the eggs in a large bowl. Beat in the bread, onion and zucchini mixture, and the fresh herbs. Season to taste with salt and pepper. To fill zucchini blossoms, carefully pull apart the petals and fill the cavity inside, then let the petals close up around the stuffing. Lay the flowers on their side in the baking dish. Or spoon the filling into the hollowed-out tomatoes and place in the baking dish.
Drizzle the remaining tablespoon of oil over the vegetables and place in the oven. Bake 30 to 40 minutes, until the top is lightly browned. Serve hot or warm.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 3 grams, TransFat 0 grams

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Fried Cheese-Stuffed Zucchini Blossoms image

Provided by Giada De Laurentiis

Categories appetizer

Time 16m

Yield 8 blossoms

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt, plus extra for seasoning
1/3 cup (2 ounces) goat cheese, at room temperature
2 tablespoons (1 ounce) cream cheese, at room temperature
2 teaspoons heavy cream
1 tablespoon chopped fresh basil leaves
1 green onion, finely chopped
Freshly ground black pepper
8 zucchini blossoms* see Cook's Note
Vegetable oil, for frying

Steps:

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
Season with salt and serve with your favorite marinara sauce or vinaigrette.

STUFFED ZUCCHINI FLOWERS

Stuffed Zucchini Flowers image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

16 fresh zucchini (courgette) flowers
3/4 cup flour
3 large eggs
Salt to taste
1/4 cup milk
6 ounces mozzarella, chopped
3 tablespoons drained capers
1 oven-dried tomato chopped
1 tablespoon chopped fresh basil
Vegetable oil for deep frying

Steps:

Gently pull the stamen out of each zucchini flower. Set the flowers aside.
Beat the flour, eggs, and salt together in a bowl until they are smooth. Beat in the milk. Set the batter aside.
Mix the mozzarella, capers, tomato and basil together and fill the inside of each zucchini flower with some of this mixture. Fold the ends of the petals over the filling to enclose it.
Heat the oil to a depth of 2 inches in a heavy saucepan or a wok.
Dip the stuffed flowers into the batter, allowing any excess to run off. Fry the flowers until they turn light gold, 6 to 8 minutes. Drain them on absorbent paper as they are done. Sprinkle them lightly with salt and serve them while they are warm.

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