Do you ever get an ingredient that just makes you really excited?
Every week at the csa, I have the joy of trying something new (usually something I have never really even heard of before.) However, this week, I got zucchini flowers which I have heard of but they are just really hard to find around here. I secretly did a happy dance (yeah, I danced for flowers… I’m a nerd) and then had the hard task of deciding what to do with these gorgeous flowers.
Options included: Fry, bake on pizza, stuff, put on a salad, soup, quesadilla- the list really can continue on and on.
So, I chose something easy and versatile: baking. I stuffed each flower with a cream cheese and garlic scape (another summer treat), breaded, and then baked. My original intention was to pair these with pasta until I realized how great they were on their own.
- 8 medium zucchini flowers
- ½ cup cream cheese
- 2 tablespoon garlic scapes, finely diced
- ¼ cup mozzarella cheese
- divider Breading
- ½ cup breadcrumbs
- ¼ cup egg white
- 2 tablespoon parmesan cheese
- pinch salt and pepper
- Preheat oven to 350˚.
- In a medium bowl, combine filling ingredients and stir until blended- set aside.
- In one bowl, place your egg whites and in another bowl, combine the breadcrumbs, cheese, and salt/pepper. Stuff each zucchini flower with about 1 tablespoon of cream cheese mixture. Fold over tops of the flower so that the flower is somewhat sealed. Dip each flower in egg whites and the roll in bread crumbs. Set aside and repeat with remaining flowers. Once each flower has been breaded once, dip each flower back in the eggs whites and bread crumbs one more time for a thicker breading.
- Place flowers on a parchment covered tray and bake for 15-18 minutes until breading is crisp and a nice golden color.
- These would work well as an appetizer, on a salad, or even as part of a pasta dish.