Stuffed zucchini flowers

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut the young zucchini from the flowers and wash them. Finely dice the courgettes. Wash and halve the tomatoes, remove the seeds and dice the flesh. Peel and finely dice the onion.

2. 2

   Peel the garlic and press it through the garlic press or also dice it finely. Wash parsley and basil, dab dry and chop finely except for a little for the garnish. Heat 20 g fat in a pan.

3. 3

   Fry the zucchini, garlic and onion in it. Add tomatoes and braise everything for about 5 minutes. Fold in herbs and season with salt and pepper. Let the filling cool down a bit, then fold in the cheese.

4. 4

   Carefully fill the finely diced vegetables into the zucchini flowers. Close the blossom or tie it with kitchen string. Heat the rest of the fat in a coated pan and fry the zucchini flowers over medium heat for about 5 minutes, turning them gently.

5. 5

   Garnish with parsley and serve immediately with fresh baguette.