Vegetable-Stuffed Zucchini Blossoms

Instructions

1. 1

   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.

2. 2

   With the rack in the middle position, preheat the oven to 180 °C (350 °F).

3. 3

   With a spoon, stuff each blossom with about 30 ml (2 tablespoons) of the stuffing, and seal by twisting the tip of the petals.

4. 4

   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.