ZUCCHINI WITH PUMPKIN BLOSSOM CREAM SAUCE AND TOMATOES
One of the benefits of having a vegetable garden is creating recipe mashups with what is available. I have lots of zucchini, tomatoes, and basil every year, but this year I made room for a pumpkin patch. It is getting late in the season, and I really want the plant to focus on the fruit it already has, so I am harvesting the blossoms. The pumpkin blossom sauce may be the best thing I have ever eaten. This made enough for 2 large main-dish servings.
Provided by Syd
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.
- Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.
- Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 12.5 g, Cholesterol 35.6 mg, Fat 25.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 142.8 mg, Sugar 6.4 g
ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE
So delicious. Such elegance for minimal work! Restaurant beautiful. Looking forward to summer just for this! Number of servings depends on your garden! Herbs can be dry or fresh; use what YOU like! Prep time depends on how long it takes to pick the flowers. Be sure there are no little critters in the flowers. The cheese can be Boursin or Rondele'. I'm going to try goat cheese this year. It IS kind of a fiddly recipe. But it's so pretty. And it really doesn't take THAT long! This lends itself to all sorts of substitutes for cheese, vinaigrette and herbs, just whatever you like. From Jeremiah Tower's New American Classics.
Provided by Jezski
Categories Cheese
Time 25m
Yield 8 blossoms
Number Of Ingredients 6
Steps:
- Rinse blossoms and trim a little of the hard stems.
- Spray a broiler-safe plate with cooking spray.
- Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
- Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
- Serve with tomato vinaigrette in center and between. Very very pretty.
STUFFED ZUCCHINI BLOSSOMS WITH HEIRLOOM TOMATO SALAD
Provided by Anne Burrell
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.
- Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed.
- In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.
- Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers.
- Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.
- Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
- What a delicious flower!
ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN
Categories Cheese Tomato Vegetable Appetizer Side Bake Parmesan Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
- Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
- Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.
SUN-DRIED TOMATO VINAIGRETTE
Olive oil& balsamic vinegar enhanced with sundried tomatoes and roasted garlic. I used Recipe #54099 and Recipe #57884 recipes but go ahead and buy prepared to cut down on time.
Provided by Rita1652
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Process all in a blender till smooth and pour over your favorite salad greens.
Nutrition Facts : Calories 131.8, Fat 13.6, SaturatedFat 1.9, Sodium 4.9, Carbohydrate 2.3, Fiber 0.1, Sugar 1.6, Protein 0.2
More about "zucchini blossoms with boursin and fresh tomato vinaigrette recipes"
FRIED ZUCCHINI BLOSSOMS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (13)
- In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.
FRIED SQUASH AND ZUCCHINI BLOSSOMS RECIPE
From christinascucina.com
FRIED ZUCCHINI BLOSSOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE …
From recipert.com
ZUCCHINI BLOSSOMS - PRODUCE MADE SIMPLE
From producemadesimple.ca
HOW TO COOK WITH ZUCCHINI BLOSSOMS | EPICURIOUS
From epicurious.com
FRIED ZUCCHINI FLOWERS - THE TOMATO
From thetomato.ca
STUFFED ZUCCHINI BLOSSOMS IN TOMATO SAUCE - TASTE
From tastecooking.com
ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE FOOD
From topnaturalrecipes.com
ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO …
From tfrecipes.com
10 FRESH SALAD RECIPES PERFECT FOR THE SUMMER | LE CREUSET
From lecreuset.ca
ZUCCHINI BLOSSOMS - CHEF MICHAEL SALMON
From chefmichaelsalmon.com
BEST ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO …
From alicerecipes.com
ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE …
From find-best-recipes.com
BEST ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO …
From recipert.com
WHY ZUCCHINI BLOSSOMS DROP AND WHAT TO DO ABOUT IT
From gardenerspath.com
BOURSIN CHEESE ZUCCHINI BOATS - THE DIZZY COOK
From thedizzycook.com
#celebrity #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #appetizers #eggs-dairy #vegetables #american #easy #dinner-party #low-fat #summer #cheese #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #novelty #presentation
You'll also love