Just the other day I was out in the garden and saw that the zucchini had begun to bloom. There was even a hit of tiny fruits, oh so fun! But you don’t just wait for the fruits, you can also use the flowers.
It’s actually a real delicacy to eat, not because the taste is so extravagant, but more because it is difficult to obtain and transport these fragile flowers. So you have to take the opportunity when they are in the garden.
Do you have any zucchini flowers, you can use a small zucchini and fill that instead.
Stuffed zucchini flowers
6 zucchini flowers
1/4 cup walnuts
1/4 cup cashews
10 spinach leaves / chard leaves
1/4 cup plat-based creme fraiche
Roughly mix the nuts. Chop the spinach leaves and put together with nuts. Mix in creme fraiche and season with salt.
Open the flowers gently if they are closed and with a piping bag or small spoon fill the flowers, about one teaspoon for each, depending on how big the flowers are.
Pour some milk in a glas and put some flour on a plate. Dip the stuffed flower in the milk and then roll in the flour. Pour a little oil in an ovenproof dish and lay the flowers gently there. Bake them in the oven at 480 °F for about 10-15 minutes, turning them once or twice during that time, so they do not stick to the bottom and get a golden crust around. Remove from oven and serve!