Sabines Stuffed Zucchini Flowers Recipes

SABINE'S STUFFED ZUCCHINI FLOWERS

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.

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

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

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.