Wednesday, August 13, 2014

Zucchini Blossoms Stuffed with Roasted Tomatoes and Goat Cheese


Thought I would share a picture of Olive walking with a stick. I'm not sure if it is her breed or not, but she always loves to walk with a tennis ball or stick in her mouth. The ongoing problem is when we get back to the car as this is when she wants to bring her treasures back home.


I had so much fun stuffing these squash blossoms the other night. At first they were to be appetizers before dinner. Then after making a little over a dozen, we realized dinner was out and a salad was in. There was just too much food. If you ever have a chance to pick some up at a farmers market or grow them yourself, try making these, they are so simple and delicious.


Back in the day my mother in-law would make these by frying them, not stuffing them and adding them to a frittata. Then, the next day she would turn what was left over from the frittata and stuff into two pieces of bread like a sandwich for my husband to take to school. How delicious does that sound?

Ingredients:

canola oil for frying

For batter:

1 cup all-purpose flour
1 cup sparkling water
3/4 teaspoon kosher salt

For the filling:

2 ounces goat cheese (room temperature)
2 tablespoons cream cheese (room temperature)
2 teaspoons milk
1 tablespoon fresh basil (roughly chopped)
12 to 15 small cherry tomatoes (if large, cut in half) (roasted for 20 minutes at 350F with a little olive oil and salt)
12 to  15 zucchini blossoms

To prepare:

First prepare the zucchini blossoms by gently rinsing the blossoms under water and then removing the sepals that grow from the base of the blossom.


Next remove the stamen/pistil from the center.


Let sit and dry on a clean towel until ready to stuff.


In a small bowl combine goat cheese, cream cheese, milk and basil. Mix until smooth. Season with salt and pepper, to taste. Holding blossom add tomato and then cheese filling, leave enough room to close and twist end of petals to close.


In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a large heavy pot add oil, enough to fill pan a couple of inches. Heat over medium heat until oil reaches 350 degrees. (Throw in a piece of bread and it's ready when bread is brown in about 1 minute). Dip stuffed blossoms in batter, allowing excess to drip off. Fry 1 to 2 minutes each side until golden brown. Drain on paper towels.

Recipe has been adapted from Giada De Lauretiis, The Food Network.





Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

78 comments:

  1. I have been looking for zucchini blossoms in our stores without any success. Hopefully I can get some from the market this week. They look very delicious.

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    1. Hi Angie, you might be able to find them at a farmers market, they really are fun to work with.

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  2. I've never made anything with zucchini blossoms–what a great idea!

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    1. I hope my summer crop is bountiful as I want to try this recipe. Olive looks too cute with the stick :)

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    2. Thanks Tandy, they are great in egg dishes as well.

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  3. Great idea. Our friend who is a vegan made something like this for us.
    She even made them deep fried. Happy Thursday.

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    1. Happy Thursday! Thanks for stopping by Linda!

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  4. I was just watching a show this morning and something very similar popped up and I thought it looked wonderful! Yours came out beautifully and I'm thinking I've never had this and really wish I could right now. Glad you are eating, living so well this summer! Enjoy!

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    1. Thanks Monica, I've made these before but finally found a good batter to dip them in.

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  5. Oh yum! So glad you did a tutorial on this. There's a restaurant here in Nashville that serves those and I have yet to try them. They sound fantastic!

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    1. Hi Leah, they are pretty good, you should try them.

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  6. I've never used these blossoms before, Cheri, and I'm going to look for them at the farmer's market this weekend. Such a beautiful dish you've created. Thanks for the inspiration!

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    1. Thanks Robyn, that's the best place to find them.

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  7. PS...my labs do the same thing. Usually it`s with the biggest sticks they can find. One of them crams as many sticks as he can into his mouth and when we run into people along the path, I tell them he`s gathering firewood for me,lol.

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  8. You always come up with the best innovative recipes!! Looks so delicious!

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  9. These look great Cheri! I so wanted to make squash blossoms this summer and it just never happened so I'll have to live vicariously through your experience this time around. Love the stick in your dogs mouth- very cute!

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    1. Hi Peggy, had fun making these, you can stuff them with most anything. Olive loves her sticks!

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  10. I love your pictures and directions combo... This recipe is timely for me as my winter squash plants are abundant with flowers. Thanks for the heads up as well as a second frittata recipe. A big HELLO to Olive and the mister.

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    1. Hi Sandra, just looked at the pics of your onions and tomatoes, it's amazing how many tomatoes you have growing. Great idea to dry some.

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  11. Your puppy is very cute! I love the photographs to accompany the instructions for preparing the blossoms. So helpful :)
    Also, I love the sound of the zucchini blossom frittata sandwich. Definitely a nice alternative to peanut butter ;)

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    1. Hi Amy, there is nothing like a good peanut butter sandwich.

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  12. I've yet to try these. Even though I grew courgettes one year the flowers always dropped off before they were mature enough! I do like the combination of the stuffing. Hopefully I'll get the chance of making these - one day!

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    1. Hi johnny, if you have the chance give these a try. Thanks!

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  13. What a lovely dish. I love anything goat cheese.

    Madonna
    MakeMineLemon

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  14. They look amazing! I LOVE the stuffing! Hoping I can get my hands on some this week. The frittata sounds really good too.

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    1. Thanks Reeni, the farmers market is a good place to find them.

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  15. So delicious! I have always wanted to make these. Creamy in the middle and crunchy on the outside. I so wish I lived closer.

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    1. Hi Bam, these were fun to put together, finally found a batter that works really well. Thanks!

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  16. What a fancy appetizer/meal. I could definitely make a meal out of these!

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  17. How cool! I love using uncommon ingredients (at least in my world). Sounds soooo good!

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  18. Zucchini blossoms are such a treasure! Love goat cheese anything too.

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    1. Thanks Erin, goat cheese is one of my favorites too!

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  19. I love that cheesy stuffing! I'm sure these were perfect as a meal paired with a light salad. Mmm.

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  20. First time I had zucchini blossoms I was in Rome, so amazing. I haven't had them in years...thanks for remind me of this Cheri. I need to find me some zuke blossoms asap!

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  21. I love zucchini blossoms, absolutely always on the order menu - really want to try my own now with your recipe :D

    Cheers
    Choc Chip Uru

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  22. Stuffing the blossoms with roasted tomatoes and goat cheese, what a great idea! I could easily polish off 6 at least, hope you made plenty.

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  23. i love zucchini blossoms! i've only ever stuffed mine with ricotta.. definitely trying the goats cheese filling next time. thanks for the idea!

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  24. Sorry - I did my comment as an email to you - that's what appeared on the screen. It wasn't until I scrolled up that I saw where I was meant to place my comment! xx

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  25. Oh my goodness, I just love that you've fried these in that lovely batter! Do you think your mother-in-law could make me some to put in my next sandwich? :-)

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    1. Hi Helen, she is an amazing cook, she is used to feeding many.

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  26. I love zucchini blossom fritters.. The stuffing looks awesome.. Why I didn't think about stuffing the blossoms.. This is a brilliant idea.. Can't wait to try this!! :D

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    1. Hi Arpita, you can stuff them with most anything. Thanks!

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  27. I love zucchini blossoms and these look amazing, love them!!

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    1. Thanks Gloria, appreciate you stopping by.

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  28. your stuffed zucchini blossoms look amazing - I love this type of thing. Olive is adorable - I can feel her pain when she can't keep her treasures.

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  29. I love stuffed squash blossoms and have never made them with roasted tomatoes. This sounds wonderful, Cheri! I will get some at the Market next Sunday to try these! ~ David

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    1. Hi David, these are fun to prepare, heard it is starting to cool down a little in the evenings where you are, the summer is flying by.

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  30. Cheri, stuffed zucchini blossoms are quite the treat and always such an elegant dish to prepare and serve to family and friends!

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  31. wow, lovely zucchinni vlossom, i can imagine the savoury and tangy taste of the filling!!!

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    1. Thanks Dedy, my husbands mom would fry these up and put them in a frittata.

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  32. Wow Cheri! These stuffed blossoms are beautiful! I've been wanting to try this for myself for a while now but have always been a little intimidated. You make it look easy and delicious! Cute pup picture too!

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    1. Thanks Grace, Olive is really a good companion. Appreciate you stopping by.

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  33. I've been telling myself to try blossoms but I never have! This recipe gives me a bit more courage to give them a shot!

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    1. Hi Pamela, you can add the blossoms to eggs and even sandwiches, they are delicious!

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  34. I have thought about making these but when I see blossoms, I see squash and I love squash! I bet I would love these too - they look and sound wonderful. Your chocolate lab is gorgeous - sticks are the best toys!

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  35. Stuffed squash blossoms are such a treat and yours sound extra special.

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  36. These are one of my favorite things about summer! And they are soooo pretty (!)

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  37. Sooooo jealous at this moment. I haven't seen ANY zook blossoms this summer. You're fixing these like a pro!!! In fact you'd put many top notch Italian restaurants to shame with your lovely version.

    love it Cheri!

    ciao
    Devaki @ weavethousandflavors

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    1. Thanks Devaki! after I prepared the ones in my garden I bought some at the farmers market, 15 for 2 dollars. Could not believe it.

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