I have so many of these beautiful flowers and it makes me so happy because I love to eat them!
Fresh flower harvest with 5 wild strawberries.
I found this little guy while I was stuffing my flowers.
I think he got stuck in there so I let him out and he was on his way!
My recipe for vegetarian gluten free stuffed zucchini flowers!
First I picked my flowers and gave them a little rinse.
I cut up some thin slices of pecorino cheese semi-stagionato.
I put a slice of cheese in each flower along with a little spoon of the following mixture:
Black olives, capers, onion, garlic, and some chili pepper chopped up together very fine.
I then battered them by making my foe-egg mix:
Put a couple of spoons of tahini in a bowl. Add a couple drips of water and stir with a small whisk or a fork. Keep adding small amounts of water until it has a thick liquid consistency. This thick liquid will stick to your flowers and hold your GF bread crumbs very well.
So..dip your stuffed flowers in the liquid and then roll them in a mixture of Gluten free bread crumb with salt and pepper to taste.
Battered.
Bake for about 20 minutes at 400 degrees F.
I served mine with these poor stunted growth corns and a fresh tomato/cucumber/onion/basil salad.
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