Stuffed Zucchini Blossoms and Tomato Salad
Stuffed zucchini blossoms and tomato salad is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 zucchini blossoms (with mini zucchini)
- 300 g cream cheese
- 3 tbsp breadcrumbs
- 1 egg yolk
- 2 bunches basil
- 50 g grated Parmesan
- 1 Garlic clove
- 600 g tomatoes
- 4 shallots
- 2 tbsp white wine vinegar
- 6 tbsp Olive oil
- Salt
- ground pepper
Instructions
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1.
Wash zucchini, pat dry, remove the pistils from the blossoms. Trim the ends of the fruits and slice them lengthwise into fan-shaped pieces. Peel garlic. Mix cream cheese with Parmesan, breadcrumbs, egg yolk, salt, and pepper; squeeze in the garlic clove. Wash basil, finely chop a bunch, fold in. Fill a piping bag with a large tip and pipe the mixture into the blossoms, then close the tops. Place the zucchini blossoms in a steamer basket and steam over salted water vapor in a covered pot for about 5–10 minutes.
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2.
Wash tomatoes, quarter, core, and roughly chop. Peel shallots and slice into thin rings. Strip remaining basil leaves from stems. Whisk vinegar, oil, salt, and pepper to make a dressing; mix with the tomato salad and let it rest for 30 minutes. Arrange zucchini blossoms on plates with tomato salad, sprinkle with basil, season with freshly ground pepper, and serve.
