Stuffed Squash Blossoms
Recipe: Stuffed Squash Blossoms
From: a Celandine original
Serves: 2
12 large fresh squash or pumpkin blossoms (see note)
1 Tbsp. olive oil
1 small zucchini, shredded
1 tomato, preferably Roma, finely chopped
2 baby (pearl) onions, finely sliced
1 Tbsp. minced fresh basil
1 Tbsp. minced fresh oregano
salt and pepper to taste
1/2 c. water
1/3 c. dry couscous
4 oz. mozzarella cheese, shredded
Wash squash blossoms if necessary and let dry on a kitchen towel. Heat oven to 375 degrees.
Heat olive oil over medium-high heat in a large nonstick skillet with a lid. Sauté zucchini, tomato, and onion until soft, then stir in herbs, salt and pepper. Add water and bring to a boil. Stir in couscous, cover, and remove from heat. Let sit for 6 minutes, then uncover and allow to cool slightly.
Add 2 oz. of mozzarella to vegetable-couscous mixture and stir in. Use a small spoon to stuff squash blossoms, laying them in a baking dish with sides. Sprinkle remaining cheese on top of the stuffed blossoms. Bake for 15-20 minutes until hot, blossoms are wilted and cheese is browned.
Notes:
I made this up when I happened to get squash blossoms from our CSA. This amount makes two main-course servings; it could also be served as a side dish for four people.
From: a Celandine original
Serves: 2
12 large fresh squash or pumpkin blossoms (see note)
1 Tbsp. olive oil
1 small zucchini, shredded
1 tomato, preferably Roma, finely chopped
2 baby (pearl) onions, finely sliced
1 Tbsp. minced fresh basil
1 Tbsp. minced fresh oregano
salt and pepper to taste
1/2 c. water
1/3 c. dry couscous
4 oz. mozzarella cheese, shredded
Wash squash blossoms if necessary and let dry on a kitchen towel. Heat oven to 375 degrees.
Heat olive oil over medium-high heat in a large nonstick skillet with a lid. Sauté zucchini, tomato, and onion until soft, then stir in herbs, salt and pepper. Add water and bring to a boil. Stir in couscous, cover, and remove from heat. Let sit for 6 minutes, then uncover and allow to cool slightly.
Add 2 oz. of mozzarella to vegetable-couscous mixture and stir in. Use a small spoon to stuff squash blossoms, laying them in a baking dish with sides. Sprinkle remaining cheese on top of the stuffed blossoms. Bake for 15-20 minutes until hot, blossoms are wilted and cheese is browned.
Notes:
I made this up when I happened to get squash blossoms from our CSA. This amount makes two main-course servings; it could also be served as a side dish for four people.