They are one of the season's fleeting delight offerings and I can't believe I had never heard of them before. I'm talking about zucchini blossoms.
This year, Brady added two more beds to his vegetable garden, and at this point, zucchinis have been the kings of it, blooming with flowers.
One day after work Brady was outside watering the garden while I was cooking our dinner, and thinking about the beautiful zucchini flowers I wonder if we could eat them. I checked online and to my surprise learned that these delicate flowers are a delicacy. How could I have not known about it before?
I was intrigued by these yellow flowers, and now that I had them in my backyard I wanted to cook them.
I learned that typically they are deep-fried, but I did not want to make a mess in the kitchen, so I decided I would bake them, and in my head I already knew I was going to use some fresh herbs from my garden and make a simple and aromatic filling.
I was thrilled. I had never cooked them before, and after looking for some recipes I decided to use rosemary and thyme with goat cheese to stuff the blossoms.
Zucchini blossoms are delicate flowers and they must be picked right before cooking them otherwise they wilt quickly.
According to this site, "many cooks remove the pistils from female flowers, and stamens from male flowers, although both of them are edible and have flavor. The male stamen contains the pollen". Yes, zucchini flowers have a sex life.
For this recipe I used only male flowers and I removed the stamens.
Baked Zucchini Blossoms with Goat Cheese Filling
♥ 6 zucchini blossoms
♥ 100 grs goat cheese
♥ 1 tbsp rosemary, chopped
♥ 1 tbsp thyme, chopped
♥ freshly ground black pepper, to taste
♥ salt, to taste (I used pink salt)
Preparation: Preheat oven to 320F. Line a baking tray with baking paper, or foil.
Mix together the goat cheese and the fresh herbs. Season with salt and pepper.
Carefully open the blossoms, stuff them with the mixture, and twist the top of the blossoms to seal in the filling.
Place the blossoms on the tray and drizzle them with olive oil - turn and roll them to cover them all over.
Bake for about 15 minutes (+/-) until they are crisp and tender.
♥ ♥ ♥
I served them with tricolor quinoa. A healthy and light lunch meal.
The blossoms did not make the nicest good-looking dish at all, but honestly, they were totally delicious!