Hello friends,
today again another recipe with baked stuffed zucchini flowers with couscous as you have understood I love them and as long as I find them I prepare them in many different ways. They are beautiful to look at, easy to find, and delicious to taste, very versatile in the kitchen they lend themselves to many recipes. From my dad’s garden directly to the table stuffed with couscous seasoned with tuna, cherry tomatoes, capers, a very tasty, simple, and light recipe with baking, but really very tasty.
It is a simple and fresh dish with a summer flavor, perfect for an appetizer or a light second course, they taste good both hot and cold, excellent finger food for buffets, picnics, or lunch breaks at work.
Discover how to prepare this delicious recipe, easy, tasty, and suitable for any occasion.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 12 pieces
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Baked Stuffed Zucchini Flowers with Couscous
- 12 Zucchini Flowers
- 1/4 cup Couscous (precooked)
- 2.7 tbsp Water (or vegetable broth)
- 3 oz Tuna in Oil
- 2 Tomatoes
- 1 tbsp Pickled Capers
- 1 oz Provola Cheese
- 1 Fresh Scallion
- 1 sprig Basil (fresh)
- to taste Salt
- to taste Olive Oil
Tools
- Pot
- Stove
- Baking Tray
- Oven
Preparation for Baked Stuffed Zucchini Flowers with Couscous
To prepare the zucchini flowers with couscous, start by cleaning and gently washing the flowers, open them, remove the pistil, and rinse under running water.
Prepare the filling: according to the instructions on the package, prepare the couscous.
To prepare the precooked one, just add the same volume of hot water or vegetable broth, but not boiling, add salt, cover, and let it rest.
I added a little less water (40 ml) because then sautéed in the pan it will absorb more liquids.Take a pan, pour in some oil, the chopped scallion, diced tomatoes, capers, and salt, and sauté everything well for about 5 minutes.
Fluff the couscous, add a tablespoon of oil, mix well, and then add it to the pan along with the other seasonings, also add the tuna and the provola cheese cut into pieces, the fresh basil, and then mix and blend everything well.Gently open the zucchini flowers and fill them with the mixture, press gently and twist the tips to prevent the filling from coming out.
Arrange the stuffed zucchini flowers with couscous in a non-stick baking dish or lined with parchment paper, drizzle everything with a little extra virgin olive oil and a splash of water and bake.
Bake the stuffed zucchini flowers in a preheated oven at 392°F for about 20 minutes, adjust according to the power of your oven.
When the zucchini flowers are golden enough, turn off the oven and serve them.
Anna suggests…
Baked zucchini flowers are a simple and very appetizing dish. They can be served as an appetizer, a main dish, or a second course by varying the quantities.
It is possible to create numerous versions by modifying the filling according to your tastes; for other stuffing read here
