The Science of Deliciously Good Health

Zucchini flowers have about a month in the limelight each year, and need to be given a special amount of attention. They can be stuffed, fried (in healthy good quality olive oil, of course) or used to give a simple green salad a little color. I’ve been seeing these brightly colored flowers pop up around NYC’s green markets, and have been using them in one of my favorite recipes at Silkstone HQ – Zucchini Flowers Stuffed with Sweet Peas and Ricotta. I also like to roast the remaining zucchinis in garlic, pepper, and chili.

The trick to using these flowers is to get them when they’ve just been picked so that they are easy to fill – if the petals are nice and firm they’ll hold an ample amount of filling. Look for flowers that are bright and open, and avoid ones that have wilted, softened, and closed tightly with age. These guys are fragile, so be careful with them on the way home.

 Zucchini Flowers Stuffed with Sweet Peas and Ricotta (serves 4)

Ingredients

8 Large Zucchini Flowers

1lb Shell On English Garden Peas (or any local garden pea variety)

5 sprigs of Mint, chopped

2 Sweet Purple Onions

½ Cup of the best quality Olive Oil you have

Juice and zest of ½ a Lemon

½ Red Chili, seeded and chopped

4oz of Fresh Ricotta (or a skim milk, or non fat variety)

Method

1. Carefully remove the large yellow pistil from inside the flowers.

2. Shell the peas and cook in boiling salty water until soft (about 3 minutes) and immediately refresh in ice water.

3. Finely mince the onions and sweat over low heat with a tablespoon of olive oil, chili, and a pinch of salt until soft and translucent. Let cool.

4. Place the peas, lemon juice and zest, mint, and olive oil in a food processor. Pulse to a rough paste. Remove from the food processor and place in a good-sized mixing bowl. Add the onions, ricotta, and a good pinch of sea salt and mix together.

5. Carefully spoon the pea mix into each flower and fold the tops to seal. Heat in a tablespoon of olive oil in a non-stick frying pan, and cook the flowers over low heat until they are golden brown all over.

Serving Suggestions

To use the squash that’s attached to the flowers – halve them and roast with olive oil, garlic, chili, salt, and pepper. Serve with the flowers, some torn basil, and toasted pine nuts for a hearty summer vegetarian dish.

Tags: benjamin towill, ricotta and peas zucchini flowers, roasted squash, silkstone catering, stuffed zucchini flowers, zucchini flowers