Baked Zucchini Blossoms
So these zucchini blossom things have fascinated me for quite some time. I decided to buy them without any recipe in mind because of my extreme desire to try to cook them DESPITE having no idea HOW to cook them. After perusing an abundance of zucchini blossom recipes on line, I stuffed them with various random ingredients from my refrigerator, baking (not frying) them to perfection.
Who knew that zucchini blossoms are the vegetable equivalent of caviar. Pricey and available from local farmers only in the summer months (on the east coast at least), they are a farm to table type of starter or a side to wow guests with at a summer dinner party. Or perhaps just make your husband smile on Sunday night.
Last week I was wishing I could grow them in my garden. This was a big wish because every single animal in Fairfield county seems to be munching on our starter vegetable garden. I suspected that growing zucchini blossoms would be an ambitious and fruitless endeavor. Sigh. Then low and behold, some little blossoms started sprouting up this weekend. Shock! I am thrilled, although it remains to be seen whether some other animal decides to “pick” them before they are ready for me to pick and try again.
Keep in mind that most zucchini blossom recipes call for frying. I am still nowhere near bikini ready (admittedly even bathing suit ready) for summer despite this July date. Consequently, fried recipes are being kept to a bare minimum in my house these days. I went the baking route, stuffing these pretty little wonders with cottage cheese, a sprinkling of parmesan, a little low fat sour cream, chopped calamata olives and fresh basil and some fresh ground pepper. I stuffed a campari tomato or two with the extra stuffing because I had some. Then I popped them in the oven for about 18 minutes at 350 degrees.
These pricey stuffed veggies were yummy and quite pretty, I must say. And VERY easy to make. Try ’em! Particularly if you can get them to grow in your garden.
- ⅔ cup low fat cottage cheese
- 1 tbsp low fat sour cream
- 2 tsp finely grated parmesan cheese
- 4 finely chopped and seeded kalamata olives
- 4-6 basil leaves, chopped
- Ground pepper to taste
- 10-12 zucchini blossoms
- one tomato, seeded and quartered or halved depending on size (optional)
- Combine cottage cheese, sour cream, parmesan, olives and basil and ground pepper.
- Take zucchini flowers, carefully opening the ends to stuff with the cottage cheese mix until slightly overflowing.
- To the extent you have leftover cottage cheese mix, deseed a tomato and stuff with remaining mix.
- Bake for 18 minutes at 350 degrees.