Zucchini Flowers Stuffed with Zucchini

May in Texas is the season for zucchini, summer squash, and cucumber flowers. If you see them on Farmers Market and want to but don’t know how to turn them into a beautiful and healthy dish, this recipe is for you. This recipe features zucchini flowers stuffed with what would be zucchini pancakes. I refer to this recipe as Dochki-Materi (Daughters-Mothers), the name of the House game in my childhood. See how standing stuffed flowers look like dolls.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Zucchini and cucumber flowers are open for a few hours in the morning. Then they close for the rest of the day. Get them freshly cut in the morning of the same day.

Step 2

Rinse zucchini and grate it.

Step 3

Finely chop fennel greens and green garlic. In a small bowl, place — but do not mix yet! — all the ingredients for the stuffing — grated zucchini, finely chopped garlic, fennel, egg, flour, salt, and freshly ground black pepper. You want the salt to contact your grated vegetables as close to when you are ready to cook them as possible. Otherwise, the salt will draw the water from the vegetables, and the mix will become watery.

Step 4

In a large frying pan, heat 1 tbsp avocado oil over medium heat. You are going to use this pan for frying and steaming, so it has to have a lid to contain the steam. Have 50-60ml water handy.

Step 5

When the frying pan is hot, combine all stuffing ingredients. Fill the flowers with the mix one by one placing stem up, stuffing down on the frying pan. Each flower will fit for about 1.5 tbsp of the mixture. When all the flowers are in the pan, add water and cover with a lid. Let steam for 5 minutes.

Step 6

To serve stuffed flowers, spread 1.5 tsp of pesto on the bottom of each plate, arrange three flowers per portion, and decorate with edible flowers, nasturtium leaves, and microgreens. Enjoy!

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