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Recipe : ** Stuffed Zucchini flowers

Stuffed Zucchini flowers
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    35 min
  • Ready in
    50 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Vegetable recipes
Tags:
Stuffed, Zucchini

Recipe's Ingredients

  Quantities for people → Recalculate
  • 8 zucchini flowers
  • 1 small green zucchini
  • ½ small italian eggplant
  • ½ yellow onion
  • ½ red pepper
  • 1 inch fresh ginger root
  • 2 garlic cloves
  • salt and pepper
  • olive oil
  • 6 to 7 sage leaves, chopped
  • 1 tablespoon tarragon, chopped
  • 1 tablespoon parsley, chopped
  • 10 g cherry tomatoes
  • 8 g ricotta cheese

  • Recipe preparation steps

  • 1
    Make a cross on each tomato with a knife and boil them for 30s. Rinse them under cold water, peel them and remove the seeds. Dice them roughly, to the size of brunoise vegetables. Keep them on the side.
  • 2
    Chop the onion, garlic and ginger thinly. Heat 2 tablespoons olive oil in a sautée pan and cook for 4 mns, until softer.
  • 3
    Dice the eggplant, pepper and zucchini (brunoise again). Add the vegetables to the pan in this order: eggplant, pepper and then zucchini. Cook 2 to 3 mns for each added vegetable. Add the tomatoes and cook for 10 to 15 mns, on low heat, uncovered. Season with salt and pepper.
  • 4
    About 1 mn before the end, add the chopped herbs. Remove from the heat. Mix the ricotta with the cooked vegetables. (Make sure the stuffing is nor too liquidy, nor too thick. If you want, you can also add one beaten egg.)
  • 5
    Remove the stamen inside the flowers carefully and stuff each flower with the ricotta-vegetable preparation.
  • 6
    Place the flowers in an oven dish and season with salt and pepper. Add a splash of olive oil and place in a preheated oven at 400 F, for 20 mns.
  • Ready !