Nutrition Facts
4 servings
4
Recipe for Stuffed Zucchini Flowers with Meat and Provençal Herbs
I have never cooked zucchini flowers because I simply haven't had the chance to find them. Recently, while visiting a local pick-your-own farm, I discovered these young zucchinis that still had their flowers. So, I thought it was the perfect opportunity to give it a try. In the end, it resulted in a delicious dish or appetizer with Provençal flavors. Yes, since served as is, it can make for a light dinner or a lovely appetizer.
General
16 Small zucchinis with their flowers
Olive oil
Stuffing
450 ground pork
1 Egg
50 Breadcrumbs
40 grated Parmesan
Salt
Pepper
2 cloves Garlic
1 chopped fresh basil
1 chopped fresh thyme
1 finely chopped fresh rosemary
Sauce
30 Butter
2 Shallot
1 clove Garlic
1 chopped fresh thyme
1 chopped fresh rosemary
50 White wine
150 thick sour cream
40 Parmesan
Salt
Pepper
1 Basil
Directions
1
Brush the zucchini, do not wash them as the flowers are delicate. Carefully remove the pistils located inside the flowers, if possible.
2
Preheat the oven to 180°C for fan baking or 200°C for conventional baking. Grease 2 baking dishes or a large baking sheet.
3
Prepare the filling. In a bowl, add all the ingredients and mix well by hand to combine them and achieve a smooth texture.
4
Stuff the zucchini flowers by hand with the filling. Place them on a baking sheet or in a dish. Drizzle with a little olive oil.
5
Bake for 30 minutes.
6
Meanwhile, prepare the sauce. Sauté the chopped onion in butter for 1-2 minutes. It should remain translucent, not brown.
7
Add the chopped garlic, thyme, rosemary, white wine, and cream. Mix and cook over medium heat for 3-4 minutes.
8
Add the parmesan and stir to melt it. Season with salt and pepper.
9
Add the basil and mix without cooking it. Then off the heat, blend the mixture with an immersion blender (I poured it into a bowl beforehand to make this task easier).
10
To finish, take the zucchinis out of the oven and serve immediately with the sauce, drizzled with olive oil and garnished with basil, thyme, and rosemary.
Ingredients
General
16 Small zucchinis with their flowers
Olive oil
Stuffing
450 ground pork
1 Egg
50 Breadcrumbs
40 grated Parmesan
Salt
Pepper
2 cloves Garlic
1 chopped fresh basil
1 chopped fresh thyme
1 finely chopped fresh rosemary
Sauce
30 Butter
2 Shallot
1 clove Garlic
1 chopped fresh thyme
1 chopped fresh rosemary
50 White wine
150 thick sour cream
40 Parmesan
Salt
Pepper
1 Basil
Directions
Directions
1
Brush the zucchini, do not wash them as the flowers are delicate. Carefully remove the pistils located inside the flowers, if possible.
2
Preheat the oven to 180°C for fan baking or 200°C for conventional baking. Grease 2 baking dishes or a large baking sheet.
3
Prepare the filling. In a bowl, add all the ingredients and mix well by hand to combine them and achieve a smooth texture.
4
Stuff the zucchini flowers by hand with the filling. Place them on a baking sheet or in a dish. Drizzle with a little olive oil.
5
Bake for 30 minutes.
6
Meanwhile, prepare the sauce. Sauté the chopped onion in butter for 1-2 minutes. It should remain translucent, not brown.
7
Add the chopped garlic, thyme, rosemary, white wine, and cream. Mix and cook over medium heat for 3-4 minutes.
8
Add the parmesan and stir to melt it. Season with salt and pepper.
9
Add the basil and mix without cooking it. Then off the heat, blend the mixture with an immersion blender (I poured it into a bowl beforehand to make this task easier).
10
To finish, take the zucchinis out of the oven and serve immediately with the sauce, drizzled with olive oil and garnished with basil, thyme, and rosemary.
Notes
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