Hey all! I’m happy to say that after a move and a couple of trips I’m finally back, set up in my new kitchen and ready to begin sharing recipes and stories with you all once again!
There are a few foods that always draw me in. Whether it’s their taste, their delicacy or their appearance, I definitely have a list of foods I can’t pass up. Zucchini flowers are a great example of this. They are so delicate and beautiful, yet somehow manage to be crispy on the outside, soft inside and all around delicious.
When I saw zucchini flowers at the farmer’s market last week, I just couldn’t leave without them. I’ve never made them myself before, but I figured with some cheese and breadcrumb I couldn’t go wrong.
Stuffed Zucchini Flowers
6-8 zucchini flowers
3 slices of bread or 1 cup breadcrumbs
4 oz mozzarella cheese
1 clove garlic
1/2 jalapeno (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg lightly beaten
1. Preheat oven to 350 degrees. Carefully open the flower and remove the stamen (long stem) from the inside.
2. Cut your slices of bread into small chunks and place it in a food processor, pulse until you have breadcrumb sized chunks (if you are using breadcrumb just skip this step).
3. Separate the breadcrumb into two bowls, one will be for the stuffing and one will be for the breading.
4. Place the onion, garlic,jalapeno and cheese in the food processor and pulse until it becomes a mixture. Stir the mixture into the bowl with the bread crumb. Carefully spoon the mixture into each flower.
5. Lightly beat the egg in a shallow bowl. Dip each flower into the bowl so the entire thing is covered. Then dip it into the other bowl of just breadcrumb. Place the breaded flowers on a baking sheet and bake at 350 for 20-25 minutes, until the breading starts to brown. Enjoy!