I tried stuffed flowers for the first time in France. And I fell in love with this dish. It is both refined and simple. Suitable for both a festive table and breakfast. It is best to stuff the zucchini flowers with something creamy (cheese, cottage cheese) of your choice. Add rice and vegetables to the stuffed flowers. And you will have a complete dinner.
For flowers:
- 10 zucchini flowers
- 6 tablespoons soft goat cheese
- 1 tablespoon chopped basil
- a few slices of tomato
- 3 pinches grated hard cheese (any)
- 1 egg
- 1 thin slice of ham
For garnish:
- cooked crumbly rice
- 1 vegetable marrow
- 1 tomato
- 1 tbsp. a spoonful of olive oil
You will also need:
- a baking dish or baking sheet,
- pastry bag or pastry syringe,
- bowl and fork.
Preheat oven to 200 ° C. Prepare the minced meat in a bowl: mash the goat cheese with a fork. Crack the egg, add it to the cheese, and beat the mixture until you get a creamy goat cream.
Add chopped basil and thin strips of ham to the cream. Stir and fill a piping bag or syringe with the mixture.
Carefully remove the pistil from the squash flower with scissors. On a baking sheet lined with baking paper, place a few slices of tomatoes, evenly distributing them.
Fill the zucchini flowers with minced meat. For filled flowers, curl the edges and place them on a baking sheet. Sprinkle with some grated cheese.
Bake in a preheated oven for 20 minutes. While the stuffed flowers are baking, grill the zucchini and tomato, both finely diced, in a nonstick skillet until golden brown. Add the cooked rice and brown the whole mixture a little, adding a tablespoon of olive oil. 2 minutes and the garnish is ready.
Place the rice and vegetables on a platter. Place the stuffed zucchini flowers next to it and garnish with basil leaves.
