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Stuffed Zucchini Flowers with Tomato-Mint Sauce

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Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark

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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4

Gentle sautéing brings out the delightful peppery flavor of fresh zucchini flowers. In this simple preparation, the tender blossoms are filled with a sheep’s milk cheese, then accented with a refreshing tomato-mint sauce. If you like, substitute mozzarella or Fontina for the caciotta or provolone.

RECIPE INGREDIENTS

16 zucchini flowers, slightly closed

4 oz caciotta or provolone cheese, rind removed

1/4 cup all-purpose flour

1/4 cup sunflower or safflower oil

For Sauce:

1 cup quick tomato sauce

2 large fresh mint leaves, thinly sliced, or 1/8 teaspoon dried mint

Other necessary recipes:
Quick Tomato Sauce

Stuffed Zucchini Flowers with Tomato-Mint Sauce Recipe at Cooking.com

DIRECTIONS

Trim off the long stems from the flowers and carefully spread apart the petals slightly. Cut the cheese into 16 rectangles 1/2 inch wide by 1/2 inch thick by 1 inch long, or long enough to fit snugly inside the flowers. Insert 1 piece of cheese into each flower and close the petals over the cheese.

Spread the flour on a plate. Gently roll each flower in the flour, carefully turning to coat lightly but evenly. Transfer to a plate.

In a large frying pan over medium heat, warm the oil. When hot, add the stuffed flowers in a single layer and sauté for 2-3 minutes. Using 2 forks, carefully turn over the flowers and sauté until barely golden brown on the edges and the cheese has begun to melt, 1-2 minutes longer. The flowers should remain soft.

FOR SAUCE: In a small saucepan over medium heat, warm the tomato sauce to a simmer. Add the mint and simmer for 1 minute longer.

Using 2 forks, remove the flowers from the pan, draining any excess oil. Transfer to warmed individual plates, arranging 4 flowers on each plate with the stem ends toward the center. Spoon the tomato-mint sauce only over the stem end of each flower. Serve immediately.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

290

Fat. Total:

22g

Fiber:

Carbohydrates, Total:

15g

Sodium:

621mg

% Cal. from Fat:

68%

Cholesterol:

20mg

Protein:

11g

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