Stuffed Zucchini


Stuffed Zucchini with Tomatoes

Chef’s Handyman Stuffed Zucchini with Tomatoes

Shopping list for 10-12 zucchini flowers:
Rice: 2 cups steamed basmati rice
Nuts, Dried Fruits: 2-3 dried cranberries, 4 tbsp. peeled almonds
Fruits: 1 organic lemon
Herbs: 1 bunch peppermint
Spices: 1 tsp. ras-el-hanout, black pepper, salt
Asia Ingredients: 4-5 tbsp. soy sauce
Oil: 4 tbsp. olive oil


Stuffed Zucchini

Chef’s Handyman Stuffed Zucchini with Salad

Not often, but from time to time, zucchini flower are available on the market or in stores. I cannot resist, when I see them presented on the shelves. Zucchini flowers give a twist on the plates. They are colorful and tender to eat.

Chef’s Handyman’s weekly special posted in the Food Magazine: Stuffed zucchini flowers with a breeze of Eastern. When planning Asian food, double the size of the rice. The left over can be used for stuffed zucchini or other dishes as well. Cook the rice in water until soft or steam it. When finished cool for some minutes. Roast peeled almonds in a non-sticking frying-pan without oil. Then add the rice, 4 tbsp. of soy sauce, 2 tbsp. olive oil, 1 tsp. of ras-el-hanout, and 2 tbsp. of cranberries. Cook on medium heat for 5-10 minutes. Season the rice to taste with salt, black pepper, peppermint leaves and lemon rind. Stuff the zucchini flowers. Place them in an oven-save form. Sprinkle with olive oil, salt and pepper. Roast in oven at 220°C or 425°F for 10 -15 minutes. Take the zucchini flowers out and cool. Serve lukewarm with green salad or roasted cherry tomatoes and olives.

Bon Appetite and have a great weekend, yours Chef’s Handyman Team.