Stuffed and Baked Zucchini Flowers
Summer Squash Blooms Filled With Stuffing and Cooked in the Oven
Aug 21, 2009
Zucchini has long been a favorite with gardeners. The flesh, seeds and skin can all be eaten, which makes this garden vegetable easy to prepare and serve. Zucchinis, however, offer far more. The cheerful-looking zucchini flowers earn their keep because they are edible.
The male flowers grow on a stem while the female flowers appear as a blossom at the end of forming zucchinis. Both types of zucchini flowers may be eaten. If the female flowers are chosen this will reduce proliferation of zucchinis, which can be a problem in some gardens.
The creative home gardener can add zucchini flowers to the list of edible flowers picked from the garden and enjoyed during the summer months. The large, colorful blooms impart an interesting touch to summertime meals.
Recipes for stuffed zucchini flowers are popular in Italy and France and stuffed zucchini blossoms are considered a delicacy in many countries. Zucchini flowers are a favorite menu item at many restaurants.
Preparing Zucchini Flowers for Stuffing and Baking
- Zucchini flowers should be picked when they are at their best, either with stems or small zucchinis attached. The flowers should be used immediately or kept in a cool place and prepared within a day or two.
- Wash zucchini flowers in cool water and shake or pat dry.
- Stems and small forming zucchinis can be cut from the flowers.
- Zucchini flowers should be opened gently as the petals may be entwined.
- Remove pistils and stamens prior to stuffing zucchini flowers. This can be done by pinching them off.
The following is a recipe for stuffed and baked zucchini flowers.
Stuffed and Baked Zucchini Flowers
- 5-10 zucchini flowers
- 1/2 cup of cooked white rice
- 1/4 cup finely chopped, cooked sausage
- 1/4 cup finely diced tomatoes
- 1/4-1/2 cup grated cheddar cheese
- 1-2 tsp. chopped chives
- salt and pepper to taste
- dash of seasoning salt
Method:
- In a bowl, combine rice with sausage, tomatoes, cheese, chives and seasonings. Stir well.
- Open zucchini petals and stuff zucchini flowers with the rice mixture, pushing mixture into the flower center with a teaspoon. Tamp down.
- Lay stuffed zucchini flowers in a greased casserole dish.
- Petal tips may be twisted gently to contain ingredients.
- Drizzle with oil.
- Cook in a 350 oven for 20 minutes or until cheese is melted.
Stuffed and baked zucchini flowers are a nice go-along when served with chicken. Zucchini squash flowers can be served on a platter to bring the best of the season to the table.
Cooking With Florals
Creative Ideas for Zucchini
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