Baked Stuffed Zucchini Blossoms

zucchini_flower There I was wandering around one of my favourite farmers' markets in Sydney - the lovely Northside Markets in North Sydney (3^rd Saturday of the month) in fact - and there was a grower from Glenorie, in Sydney's north-west, selling trays of golden zucchini blossoms which were just begging to be taken home. He had a hint for me too, telling me I could bake them rather than dipping them in batter and frying them.

A few stalls away, Darling Mills Farm had their dew-fresh herbs and salad greens. It was a good thing I had slept in that morning as by the time I got there the market was almost over. It worked to my advantage, as it meant I was able to get their last four bunches of basil for a song. Now I knew I would be making pesto as well that night.

Italian-style autumn dinner here we come!

BAKED STUFFED ZUCCHINI BLOSSOMS

8 female zucchini blossoms, with mini zucchini attached*

1 cup fresh ricotta

zest of one lemon

1 teaspoon lemon thyme leaves, optional

salt and pepper to taste

extra virgin olive oil

grated or shaved parmesan or pecorino

Take the zucchini blossoms and gently open the flower and remove the stamens in the centre. Mix ricotta, lemon zest, lemon thyme (if using) and salt and pepper together and spoon the mixture into the flowers. Gently close the petals around the filling and give a little twist at the end to keep them closed. When all are filled place in a baking dish and drizzle with olive oil and sprinkle with grated cheese. Bake in a preheated 190C oven for 10 minutes, and serve warm. Serves 4 as an entree.

* 'sexing' zucchini is not as hard as you think. The 'boys' have only flowers.

PESTO

Rinse 2 cups of lightly packed basil leaves and pat dry. Put these into the bowl of a food processor. Add 60g pinenuts*, 1 clove of garlic, and ½ cup grated parmesan cheese. Whiz together, drizzling in extra virgin olive oil (up to about ½ cup) until you have the consistency you like. Cover and refrigerate for up to a week, or freeze and thaw when needed. Makes about 1 ½ cups.

* check the label - there have been reports of Chinese pinenuts leaving a bitter taste in the mouth.

Comments

0 #1 Gift Baskets — Dewey Foley 2012-02-07 23:31

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