Zucchini flowers are an important ingredient in Mediterranean cuisine. Italians have long loved them, just like: Greeks, Mexicans or the inhabitants of many Asian countries, but in Central Europe they are just beginning to be popular.
Poles usually despise them and use only zucchini fruits, and this is a huge mistake because You can make them even tastier dishes, because e.g. stuffed zucchini flowers are simply insane.
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Zucchini flowers are low in calories, a They contain a whole lot of vitamins: C, A, K, E, B vitamins and nutrients, including potassium, iron, calcium, manganese, zinc or magnesium.
It all makes Zucchini flowers are very healthy, support bones, nervous system and even immunity. You will also find antioxidants and fiber, which supports digestion and proper functioning of the digestive system.
Collect them when the goblets open while they are available (the season lasts from June to August/ October). Men’s zucchini flowers do not have bars, and long stalks that need to be cut, while female are connected to young zucchini. However, both are tasty and valuable to the body.
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You can use zucchini flowers in the kitchen in many ways. Remember, however, that They are delicate, so they need to be carefully cleaned, e.g. immersing in the water for a short while, get rid of the stamens, and then they are suitable for frying or other processing.
Zucchini flowers can be grilled after omitations and sprinkling with olive oil, fry, prepare with mozzarella, herbs or cream cheese. They are also tasty with olives, rice or vegetable stuffing.
Preparing a delicious dinner with this fruit in the lead role does not have to be complicated. You can try the recipe for delicious stuffed zucchini flowers, which are great as a filling, meatless meal
Ingredients for stuffed zucchini flowers
- zucchini flowers – 10 pieces
- Being Ricotta – 130 g
- butter – 2 tbsp
- Acacia honey – 2 tablespoons
- Basil – 1 cup of leaves
- sun
- ground pepper
Rinse and dry zucchini flowers. Chop the basil, mix the ricotta with spices. Put the filling into each zucchini flower, Heat the pan, add butter, and when it melts, throw in zucchini flowers and fry them for 40 seconds on each side. Later, put on a plate, season, pour honey and decorate as desired.
