Recipe

Zucchini Blossoms Stuffed with Sun Dried Tomatoes

Accompanying article: Zucchini

Squash blossoms as a garnish add mostly eye appeal however stuffed and lightly pan fried they are surprisingly flavorful and have a pleasant, moist texture. I use a chopped tortilla to absorb the rich juices of the mushrooms and lend a meaty texture; however, you may substitute bread crumbs or a cooked grain like rice or quinoa.

3 tablespoons extra virgin olive oil
½ teaspoon ground coriander
¼ teaspoon turmeric
2 cloves minced garlic
½ cup chopped mushrooms
2 tablespoons oil-packed sun-dried tomatoes, drained and chopped
1 finely chopped tortilla (or ½ cup bread crumbs or cooked quinoa or rice)
1 cup chopped cilantro
Sea salt and pepper to taste
16 squash blossoms

Heat 1 tablespoon of the oil in a sauté pan, add and lightly sauté the coriander, turmeric and garlic for 1 to 2 minutes or until aromatic. Add and sauté the mushrooms for 3 to 5 minute or until they soften. Add and sauté the tomatoes and tortilla for 3 minutes or until warmed through. Add cilantro and salt and pepper and cook an additional minute. Allow filling to cool until warm.

Loosely stuff each squash blossom with the filling. Twist the petals closed to contain the filling. Heat remaining oil in a sauté pan. Add the stuffed blossoms and lightly fry, gently turning once or twice as desired. Serve hot or cold as an appetizer or as side dish. Makes 16.

May you be well nourished,

Rebecca Wood