After seeing these only in cookbooks and TV, I finally found zucchini blossoms in the farmer’s market. As I was discussing my excitement on finding these with the girl behind the register, she mentioned that this was the first time that they had stocked it. So it sounds as if these delicate things are now emerging onto the Calgary culinary scene.
For a person coming from an Indian family, I’m not the biggest fan of frying, which seemed to be the most common method of cooking these. I decided to stuff them and then bake them, hopefully mitigating the impact of stuffing them with cheese.
I started by sautéing some herbs (sage, dill and rosemary because that’s what I had in my freezer), garlic and shallots with some olive oil.
By now, everyone knows my obsession with adding greens. Today’s addition was watercress.
I only cooked it till the shallots were barely soft, because I wanted some texture for the filling.
To this, I added about 3 table spoons of cream cheese.
I used a piping bag to add my cheese mixture, so as to not tear the petals through an indelicate tool like a spoon (which is what I usually use for stuffings). Not being a baker, it took a couple of tries to get it going. And had to keep removing pieces of shallot that kept getting stuck.
After stuffing them, I dipped the flowers in milk and then rolled in breadcrumbs.
I let them bake at 350 degrees for about 25 minutes. Crispy on the outside and gooey on the inside, just as I had hoped.
So what’s the verdict? Really glad I tried it. The zucchini part of the blossom was tender and perfectly cooked, though the petals themselves didn’t taste much of anything. The texture was great though and held the cheese mixture really well. I think the next time, I’ll have to make it for some lucky dinner guests because of the wow factor, instead of just eating them alone watching Archer.