On vacation in Greece, I learned to stuff zucchini flowers, count days, wait for zucchini to bloom

Zucchini is a very valuable vegetable. It is delicious, healthy and does not cause allergic reactions. It is with squash puree that the first acquaintance of the baby with the variety of food begins. You can start treating these vegetables as soon as you see the first one on the bed. zucchini. The zucchini, patisson and pumpkin flowers are edible!



Today we will tell you how to prepare original dishes from zucchini flowers.

You can start sowing zucchini in May, and in about a month you will see the first orange buds on them. But don't rush them. First, you need to look closely and identify empty flowers - they are not sorry to eat.

If a tiny zucchini is noticeable under the flower, then it will grow a full-fledged vegetable. It is better not to touch such flowers. The empty flower does not even hint at the ovary, the stem is thinner, and such flowers will not bear fruit. And we have to give them a break (not all of it). Don't lose such beauty!



Collect zucchini color should be in the morning. To do that, we need to go to the garden. And in some countries of the Mediterranean for a vegetable delicacy is enough to go down to the nearest supermarket or walk through the market: dishes from zucchini flowers are so popular that people do business on it. It is advisable to use flowers on the same day, because they are not stored for a long time - too tender.

How to prepare zucchini flowers with cottage cheese filling in zucchini Flowers are perfect for baking, stuffing and roasting in clay. Before cooking, they must be washed, dried and removed stamens and pestiles. The Italian recipe for squash flowers with cottage cheese filling in clay is ideal for getting acquainted with this unusual product.

The ingredients

• 20 zucchini flowers
• 1 cup of cold mineral
• 1 egg
• 5 tbsp flour
• 0.5 tsp garlic powder
• 0.5 tsp turmeric
• 200g fat curd
• 1 bulb
• 0.5 tsp salt
• 1 tbsp pesto sauce
• vegetable-oil

Preparation

1. Blow the egg, pour some water into it and add flour. Stir everything carefully so that there are no lumps. Add garlic, turmeric and salt, add water, shake and put the mass in the refrigerator. It's a stuffed zucchini flower lining.
   
   
   
   
2. Mix the cottage cheese with pesto for filling. Grind the bulb and roast it to gold in vegetable oil. Add the pastered onions to the curd filling. Then put it in a candy bag.
3. Fill all the zucchini flowers with stuffing. Then heat the vegetable oil in a deep pan. Each flower is dipped in a lime, and then roast them for 1 minute on each side. Finished flowers put on a paper towel to remove excess fat. Done! 629861
   
   
   
   

How to prepare squash flowers according to the Greek recipe

• 25 zucchini flowers
• 1 tbsp rice
• 2 small tomatoes
• 1 bulb
• 2 tbsp olive oil
• greens (fennel, parsley, mint)
• salt and black pepper to taste
• sour cream or Greek yogurt for sauce

Preparation

1. Filling up. Wash the rice with water, bring to a boil and turn it off. Remove the skin from the tomatoes and grind them. Cut onions passeru in olive oil until golden color and, adding tomatoes, volumes up to 7 minutes on a small heat. Strain the rice and add it to the onions.
   
   
   
   
2. Then grind the greens. Add it to the filling. Spread it. Stir everything thoroughly and remove it from the stove so that the filling cools.
3. Fill each flower carefully with filling and wrap the edges of the petals. Lubricate the tray with vegetable oil and put the filled flowers in one row tightly to each other. At the bottom of the form for baking, pour a little water, without reaching half the flower.
4. Bake in an oven heated to 180 degrees, about 30 minutes. Once all the water has evaporated, you can take the dish out of the oven. Serve stuffed zucchini flowers along with sour cream or Greek yogurt. Done!
   
   
   
   

If you want to surprise your family or guests, do not miss the opportunity to prepare squash flowers this year. I am sure that these dishes will not leave anyone indifferent at the table. Bon appetit!