Today I have you try the quinoa- and lentil-stuffed zucchini blossoms. So pretty, colorful, and delicious with their delicate flavor, the zucchini blossoms lend themselves to countless recipes.
The zucchini blossoms (Cucurbita pepo) are the flowers of zucchini, so they have the same properties and are a good source of calcium with low calories.
Surely the most known and classic way to serve them is battered and fried; alternatively, they’re great when stuffed.
Today I wanted to serve a protein version: these quinoa-stuffed zucchini blossoms become a complete dish since both the lentils and the quinoa contain abundant protein.
Very simple to make, you can of course fill them with any grain or small legume you have at home.
If you like zucchini blossoms also try seeing:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients Delicious quinoa-stuffed zucchini blossoms
- 10 zucchini blossoms
- 1/4 cup cooked quinoa
- 3 oz cooked lentils
- 2 tbsp extra virgin olive oil
- 1 leaf bay leaf
- to taste unrefined sea salt
- 1 tbsp lemon juice
- 1 tsp lemon (zest)
- 1 pinch lemon thyme
Steps Quinoa-stuffed zucchini blossoms
In this recipe I start from previously cooked quinoa and lentils; I can leave you the links on how I prepare quinoa and lentils in quantities that, when mixed together, can become a complete dish or a filling as in this case.
Gently wash the zucchini blossoms, remove the inner pistil, and pat dry with kitchen paper. Set aside.
In a bowl mix the lentil ragu with the quinoa cooked by absorption. Add the lemon juice and grated lemon zest, a pinch of salt and lemon thyme or marjoram.
Still gently open each blossom and fill them with a teaspoon. Lay them on a plate. Heat a little extra virgin olive oil in a pan, and transfer the blossoms to brown them well. They are ready in about 5 minutes.
Serve immediately.
Tips
The quinoa- and lentil-stuffed zucchini blossoms will disappear quickly, but if you have leftovers, kept well covered in the refrigerator they last one day. As mentioned, you can fill your blossoms as you prefer.
For the column herbs and blossoms on the plate we talked about zucchini blossoms.
See recipes by:
Elisa: Zucchini blossoms stuffed with rice, Greek-style
Miria: Farinata with zucchini blossoms
Tiziana: Savory tart with zucchini blossoms
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