Zucchini Stuffed Squash Blossoms
Flowers for dinner! Think of squash blossoms as little bundles, just waiting to be filled with tasty treats!
I prefer baking them, instead of frying; it's so much easier, and probably healthier too.
Here, I've stuffed them with feta, and tossed with grated zucchini and radishes. But you can make with whatever you have on hand. Change the cheese and veggie varieties, or switch to a stuffing such as rice and tomato.
About 8 squash blossoms, stamens removed
1 small zucchini, large hole grated (about 1 c. grated)
2 radishes, large hole grated (about 2 T. grated)
1 Tbsp. minced spring onion
1/4 tsp. dried oregano (or 1 tsp. snipped fresh)
1 tsp. ketchup or tomato paste
2 Tbsp. bread crumbs
1 tsp. snipped parsley
1/4 c. crumbled feta or goat cheese
Put the grated zucchini and radishes in a sieve over the sink, place a heavy bowl on top and allow to drain about 10-15 minutes. Press out excess liquid with bowl bottom. Dump the mixture onto a cloth or paper towel, and squeeze out as much remaining liquid as you possibly can.
Saute the onion in 1 tsp. olive oil, until soft and aromatic, about 2 minutes. Add the zucchini and radishes, sprinkle in oregano, and cook until starting to brown and get dry- about 5 minutes more. Stir in the ketchup or tomato paste and set aside to cool to room temperature.
Combine the bread crumbs and parsley with 1 ample tsp. olive oil.
(Should be the consistency of damp sand)
Spoon a heaping 1 tsp. of vegetable mixture into the base of each blossom. Tuck the seams closed, and lay single file in the bottom of the prepared baking dish.
Sprinkle with bread crumbs, and bake for about 10 minutes, or until golden brown. I baked the ones in the photo above for about 12-13 minutes, a little too long!
Recipe created or adapted by Liz Talley, Urban Graze
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