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Stuffed zucchini blossoms

Published on November 28, 2014 | In , | By |

Ingredients

  • 16 fresh organic zucchini blossoms carefully wash and remove the stems.
  • 16 tbsp. organic Arborio rice (prefer non-GMO)
  • 4 large ripe tomatoes, chopped
  • 2 large size red onions, finely chopped
  • 1 organic vegetable cube
  • ¼ cup fresh parsley leaves, chopped
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup extra virgin olive oil
  • Sea salt, freshly ground black pepper

Directions

  • 1. Preheat oven to 200°C/390°F.
  • 2. In a pot, heat the olive oil over medium heat.
  • 3. Lightly sauté the onions until transparent.
  • 4. Add the rice and sauté for 1 minute, while constantly stirring.
  • 5. Add the chopped tomatoes and vegetable cube. Stir and cook another 3 minutes or until tomato juices have mostly evaporated.
  • 6. Add ¼ cup water and bring to a simmer. Rice should be half cooked by this point. Remove from heat and allow to slightly cool.
  • 7. Stir in the parsley, mint, salt and pepper.
  • 8. Stuff blossoms very gently so as not to tear, and only up to 2/3 full to allow room for the rice to expand. Twist the tops to seal.
  • 9. Arrange in a deep baking dish. Spoon any leftover filling and juices in between the stuffed blossoms.
  • 10. Cover baking dish with aluminum foil as the blossoms are very sensitive and can quickly dry or burn. Bake for 15 minutes.
  • 11. Reduce the oven to 170°C/340°F and continue to bake for 20 minutes.
  • 12. Uncover and bake for another 5 minutes.
  • 13. Remove from the oven and set aside to cool, until ready to serve.
  • 14. Best served warm (not hot) or at room temperature.
  • 15. Note: Cook the blossoms within one day of purchasing, they are very delicate and cannot be stored for too long.