Stuffed Squash Blossoms

squash blossom

The season for squash blossoms just started and they should be available from now through October.  A favorite preparation–– stuffed with a mixture of cracked wheat, shredded zucchini, walnuts and oregano.

How to:

1 cup of cracked wheat soaked with 1 cup boiling water (let sit for 10 minutes), 1 cup finely shredded zucchini, 1/2 cup ground walnuts, 2 teaspoons very finely chopped oregano, 2 teaspoons olive oil, salt and pepper to taste, grape seed oil

In a large bowl combine the cracked wheat, zucchini, walnuts, oregano, olive oil, salt and pepper thoroughly.  Mix with your hands until all the ingredients are thoroughly incorporated.  Taste and adjust salt and pepper.  Place the stuffing in a pastry bag, gently open the top of the flowers and fill blossom 3/4 of the way with the stuffing.  Twist the top of the blossom to close.  When ready to serve heat a heavy bottom skillet over medium heat.  Lightly coat the pan with grape seed oil and cook blossoms until golden brown on both sides.

Advertisements
This entry was published on June 19, 2013 at 12:28 pm and is filed under stuffed squash blossom, vegan stuffed squash blossom, vegan stuffed squash blossoms. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: