My mother in law, Asmena is an amazing cook and I have been very fortunate to have her staying with us for the summer.  We grew zucchini this year and she has come up with a most delicious use for the blossoms!
Stuffed Zucchini Blossoms
8 zucchini blossoms cut when in full bloom
1/4 cup feta cheese
4 large fresh basil leaves
a few drops lemon juice
1 tbsp finely chopped onion
1 tbsp finely chopped mushrooms
2 tbsp balsamic vinegar
4 – 6 tbsp white or red wine
1 clove garlic peeled and smashed
1 – 2 tbsp oil or butter
Saute the onion and mushrooms in the oil/butter until soft.
Mix/blend the feta cheese, basil leaves and lemon juice to a fine paste, add the sauteed onion and mushrooms, mix well.  Stuff the zucchini blossoms with a teaspoonful of this mixture, and twist the petals to close the blossom.
In a frying pan, heat the vinegar and wine together, add the garlic and simmer gently, add the blossoms and poach in the liquid briefly turning on all sides.  Remove the stuffed flowers, reduce the liquid a little and pour over the blossoms.  Serve hot or cold.
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