This is my favorite time of year. My freezer is filling up and there isn't any room for more zucchini. Could dehydrate some in my solar dehydrator, it's 100 degrees out so the temps are right on but we have just too many clouds here now so that won't work, so.....
It's time for stuffed squash blossoms! One of my favorite things. This is why I have so many zucchini plants, just so I have all these extra male blossoms!
I've been using the same two recipes for years. For one, the base of the filling is ricotta cheese and diced mozzarella with any meats and vegies I decide to add to them.
And the second is left over rice, slightly moist, again with whatever meat and vegies I'm in the mood for. Dip them in batter and lightly fry in oil.
To either one I often add some leftover chicken or ground beef or pork for the meat and whatever vegies I have a lot of, diced up really tiny. I like to do it Italian style with meat and vegies and herbs or Asian style with Asian vegies and seasonings. Or they can be made very sweet, like ricotta and diced cherries and nuts. Zucchini goes with everything!
Today I was in the mood for something savory and slightly sweet. So I added sauteed portabella mushrooms and diced peaches from my trees to the ricotta and mozzarella. It was awesome!
Can you tell me what you like to stuff yours with. I like trying new things!
Happy gardening.
