The veggie patch bakes zucchini flowers
July 16, 2010 § 4 Comments
Goodness, it’s July 16 already – where is this month/this year going?! According to the calendar vegetarian week is over but I have some catch up blogging to do! To recap: the opening act was pumpkin, spinach and goats cheese lasagne and then we had a go at Bill Granger’s sweetcorn fritters with vegetable soup, I made another batch midweek for breakfast, with grilled asparagus and roast tomato, an awesome way to start the day!
Leftover asparagus was chargrilled and tossed with oil, chilli and lemon in a linguine dish…
…and leftover tomatoes were diced and tossed into an omelette with goats fetta, sliced capsicum and herbs
The creme-de-la-creme however were the zucchini flowers that we stuffed here at Blushing Strawberries with couscous and goats cheese. Oh yum!! Zucchini flowers are one of those really great leftover users, like a baked potato or a pot of soup, previously I’ve baked them with leftover ratatouille – a Jill Dupleix recipe – stuffed them with gorgonzola and fried them, or served the blossoms lightly crumbed and shallow fried alongside a delicious homemade aioli. The zucchini flower is my secret addiction!
This week I was after a speedy light meal to have before a night in the pilates studio. Checking the freezer I had a serve of couscous that I had been meaning to use (food on my one shelf in our communal freezer requires high rotation) and leftover herbs and cheese from my omelette the morning before. Ducking down to Norton St Grocer I bought a pack of zucchini flowers and a chewy pane di casa loaf and I was ready to roll.
Being very gentle, remove the stamen and pistil from inside each flower and, if necessary, brush the flowers gently to remove any dirt. Don’t be tempted to wash them. As you separate the delicate petals, tenderness and love are required so that they don’t rip.
Now it was simply a matter of whisking the crumbled goats cheese through 3/4 cup couscous, adding chopped basil or whatever herbs you have on hand and about 1 tablespoon of lemon juice. Place teaspoons of the couscous mix into each flower until it’s 3/4 full.
Gently twist the petals closed, oil a pizza or biscuit tray and bake flowers at 200°C for approx 15 minutes. Serve with salt and pepper, a squeeze of lemon juice, flaked parmesan and a side of toasted pane di casa with pesto.