Tuesday, April 11, 2017

Baked Stuffed BAby Zucchini With Flowers

I have read so many recipes on zucchini flowers but have yet to try it out until recently on my frequent trips up to KL that I chanced upon very big zucchini flowers sold at Sam's Groceria, Nu Sentral.  I took the opportunity to grab a packet back to Ipoh , and  found that they are very suitable for stuffing with my favourite ingredients, bacon and cheese . Baked them...oh it was heaven food alright ! I promised myself that I will get more on my next trip to KL .  My Wildboar loves them to bits...I served them as sides to go with the aglio olio that I cooked for our dinner.  The baked zucchini flowers is to die for and a keeper for sure.  I will get more on my next trip to Sam's Groceria  if they are in season. There are many recipes for zuchinni flowers and I want to try other recipes too :)

 I regretted buying just a packet...should have bought more
so that we don't have to fight over the last piece :p

I stuffed the flowers with cheddar cheese and bacon bits
 topped with mozzarella cheese and bread crumbs for extra crunch
drizzle with olive oil on top of the stuffed flowers before baking

 baked at 180C till brown and cooked

smells good and there are delicious..seriously, we wished there were more!

so flavorful and aromatic..a keeper for sure :)

Baked Stuffed Zucchini Flowers

 a packet of baby zucchini with flowers

ingredients for stuffing - amounts depend on how many flowers
bacon bits - lighty pan fried till aromatic
grated cheddar cheese
a dash of ground black pepper

grated mozzarella cheese
bread crumbs
olive oil to drizzle on top of toppings before baking

Preheat oven to 180C

Use a  lightly wet kitchen paper towel to wipe clean the baby zucchini with flowers. Mix all the stuffing ingredients together till well combined.
Gently open the petals of the flower and stuff the flowers with the stuffing ingredients till full.  Lay the stuffed flowers on baking pan lined with greaseproof paper.  Sprinkle grated mozzarella cheese and bread crumbs on top of all the stuffed flowers.  Drizzle  olive oil  all over the zucchini and flowers and put into oven and baked till lightly brown and cooked. To be eaten as soon as it is out of the oven for it remains crisps and crunchy.

Serve as a side dish with the Spaghetti Aglio Olio !

Spaghetti Aglio Olio With Mini Plum Red Tomato
serves 2


spaghetti for two persons - cooked till al dente
fresh italian parsley - chopped coarsely
1 cloves of garlic - chopped fine
1/2 tbsp toasted black pepper - crushed coarsely
15 mini plum red tomatoes - halved
bacon bits - lightly pan fried till aromatic
generous amount of olive oil
sea salt to taste


Gently saute all the ingredients except the cooked spaghetti in a non stick pan till fragrant. Add salt to taste and off the heat and toss the cooked spaghetti with the saute ingredients till well mixed. Served immediately.

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