came from Cannelle et VanilleHow healthy and amazing do they look?
12 zucchini blossoms
1 cup cooked brown rice couscous or quinoa
1/4 cup shiitakes, sauteed in olive oil
1 Tbs goat cheese, crumbled
1 Tbs parsley, chopped
1 Tbs basil, chopped
1 tsp oregano
Salt and pepper to taste
1 clove of garlic
2 Tbs Olive oil
Juice of half a lemon
1 Tbs butter
Mix together the cooked couscous, cooked shiitakes, goat cheese, fresh herbs. Season with a bit of salt and pepper and taste it. Adjust seasoning.
Stuff the blossoms with about 1-2 tsp of the mixture and roll the tops to seal in the filling.
Heat the olive oil in a large non stick pan. Cook the garlic clove slowly until it infuses the oil and then remove it. Brown the stuffed zucchini blossoms for about 1 minute on each side. Add the lemon juice. Turn the heat off and add the butter. Swirl the pan to create a bit of a sauce. Serve immediately.
Left overs...How gorgeous is this goat cheese tart?
Stuff them with your favorite cheese & herbs, twist the ends, batter & deep fry them. They make the perfect appetizer!
The zucchini blossoms are fragile and are best cooked within two days from the time they are purchased or harvested. Look for fresh blossoms that are bright in color. They can be stored until the next day by placing them between sheets of damp paper towels and sealing them in a plastic bag. Store them in the vegetable drawer of your fridge.
The zucchini blossoms are prepared for cooking by rinsing the inside of the blossoms to remove any dirt or small insects. Pat dry with paper towels. Remove stamens. The stems can be left intact or removed.
Next time you are at the farmers market and see these bright orange flowers don't pass them up! I promise the sweet flavor of zucchini blossoms are a treat. Even a better reason to plant your own vegetable garden.