Stuffed Zucchini Blossoms

Name: Stuffed Zucchini Blossoms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped lovage or celery leaves; 177 milliliters finely chopped chives; 1 Tbsp fine dry bread crumbs; 177 milliliters coarsely chopped flat-leaf parsley; 1 garlic clove, minced; 237 milliliters stinging nettle leaves or spinach; 6 Tbsps extra-virgin olive oil; 3 Tbsps freshly grated Pecorino; 4 servings Salt and freshly ground pepper; 177 milliliters coarsely chopped sorrel; 6 mediums red Swiss chard leaves; 2 teaspoons thyme leaves; 177 milliliters coarsely shredded zucchini; 24 larges zucchini blossoms

You can never have too many main course recipes, so give Stuffed Zucchini Blossoms a try. This recipe serves 4. One portion of this dish contains around 19g of protein, 26g of fat, and a total of 450 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up celery leaves, chives, zucchini blossoms, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Bring a medium saucepan of water to a boil. Halve the chard leaves lengthwise and remove the thick ribs and stems.

Ingredients you will need

Swiss Chard

Water

Ribs

Equipment you will use

Sauce Pan

Cut the ribs and stems into 1/4-inch dice and transfer 3/4 cup to a large bowl; discard the rest. Blanch the chard leaves in the boiling water until just wilted, about 10 seconds.

Ingredients you will need

Swiss Chard

Water

Ribs

Equipment you will use

Bowl

Transfer the chard leaves to a bowl of ice water to cool, then drain and pat dry.

Ingredients you will need

Water

Swiss Chard

Equipment you will use

Bowl

Bring the water in the saucepan back to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the nettles and blanch for 1 minute (10 seconds if using spinach).

Ingredients you will need

Stinging Nettle

Spinach

Drain and refresh in ice water, then drain and squeeze dry. Coarsely chop the nettles and add to the chard stems, along with the parsley, sorrel, chives, zucchini, lovage, thyme, garlic, Pecorino, bread crumbs and 4 tablespoons of the olive oil. Season with salt and pepper and gently toss.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Water

Olive Oil

Pecorino

Zucchini

Stinging Nettle

Parsley

Chives

Garlic

Sorrel

Swiss Chard

Thyme

Make a slit in the side of each zucchini blossom and snap off the pistils in the center.

Ingredients you will need

Zucchini Blossoms

Spread the chard leaves on a work surface and pat completely dry. Spoon an equal amount of filling on each leaf. Press lightly and season with salt and pepper. Tightly roll up the chard leaves cigar-style. Stuff the chard rolls into 12 of the zucchini blossoms. Carefully fit these into the remaining 12 blossoms, overlapping the petals to seal.

Ingredients you will need

Zucchini Blossoms

Salt And Pepper

Spread

Swiss Chard

Roll

Arrange the blossoms, seam side down, in a large skillet in a single layer.

Equipment you will use

Frying Pan

Add 1/2 cup of water and the remaining 2 tablespoons of olive oil and bring to a simmer. Cover tightly and cook over moderately high heat until just tender when pierced with a knife, about 10 minutes. Uncover and cook until the liquid is reduced to 3 tablespoons, about 2 minutes longer.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Knife