Vegetable-Stuffed Zucchini Blossoms
Vegetable-Stuffed Zucchini Blossoms
Ingredients
- 1/4 cup (60 ml) chopped shallots
- 3 tablespoons (45 ml) butter
- 2/3 cup (150 ml) diced carrots
- 2/3 cup (150 ml) diced celery
- 1/4 cup (60 ml) diced bell pepper
- Salt and pepper
- 1 1/4 cups (310 ml) diced zucchini
- 1/4 cup (60 ml) white wine
- 1 cup (250 ml) 35% cream
- 1/4 teaspoon (1 ml) chopped fresh rosemary
- 1 tablespoon (15 ml) chopped parsley
- 1/3 cup (75 ml) chicken broth
- 12 zucchini blossoms
Instructions
- In a skillet, brown the shallots in the butter. Add the carrots, celery, and bell pepper and cook for 3 minutes. Season with salt and pepper. Add the zucchini. Deglaze with the wine and reduce until almost dry. Add the cream and reduce over low heat until it thickens, about 5 minutes. Add the rosemary and parsley and season to taste.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- With a spoon, stuff each blossom with about 30 ml (2 tablespoons) of the stuffing, and seal by twisting the tip of the petals.
- Pour the broth at the bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Place the blossoms in the dish, side by side, and cover with aluminum foil. Bake for about 10 minutes.
Vegetable-Stuffed Zucchini Blossoms