Baked zucchini with quinoa, crab and herbs. An ode dish in freshness and taste. It can be served as an appetizer next to other seafood or as a main course.
At this time, beautiful, delicate and delicious zucchini blossoms are totally in season. You will find them on the markets, or if you are one of the lucky ones in a garden. Once you find them you need to be sure how to use them. This is because they are very sensitive, and will have to act very quickly.
Zucchini blossoms are very sensitive so we are very careful while cleaning them. In most of the recipes I’ve seen, you remove the inside, meaning the stamens. If it is easy for you, remove it. However, if the zucchini flower is in danger of breaking, the world is not lost if it is not removed.
CHARACTERISTICS OF THE RECIPE
The recipe is easy to make, it’s just a little time consuming as it takes time and attention to stuff the zucchini blossoms. But the result will reward you.
The filling I chose consists of quinoa, blue crab steamed and plenty of fresh herbs. If the filling ingredients are not to your taste, or you find it difficult to find any of them then I have a solution for you. You can easily replace quinoa with rice. While, instead of crab you can add shrimp to the filling.
THE INGREDIENTS OF THE RECIPE
So if you want to taste these summer treasures then you just have to get the following:
- Zucchini flowers, spring onion, onions, carrots and lemons
- Blue crab steamed
- Fresh basil and mint
I chose to serve them with extra lemon juice and freshly ground black pepper.
Baked zucchini blossoms with quinoa, crab, and herbs
- 20 zucchini blossoms
- olive oil
- 1 onion, finely chopped
- 2 fresh onions, finely chopped
- 1 zucchini, grated
- 1 carrot, grated
- 1 cup quinoa
- 2 cups water
- 200 gr crab, steamed
- ½ bunch of fresh mint, finely chopped
- ½ bunch of fresh basil, finely chopped
- juice from ½ lemon
- freshly ground black pepper
- In a deep pan, over medium to high heat, add the olive oil and sauté the onions, fresh and dried. Saute for 2-3 minutes and then add the zucchini and carrot. Stir and sauté for another 2-3 minutes.1 onion, finely chopped, 2 fresh onions, finely chopped, 1 zucchini, grated, 1 carrot, grated, olive oil
- Add the quinoa and mix well. Saute for 2-3 minutes and then add the water. Lower the heat and simmer for 5 minutes.1 cup quinoa, 2 cups water
- Cut the crab into smaller pieces and add it to the pan along with the herbs and lemon juice. Stir and cook for 2 minutes. Taste and add salt and freshly ground black pepper.200 gr crab, steamed, ½ bunch of fresh mint, finely chopped, ½ bunch of fresh basil, finely chopped, juice from ½ lemon, salt, freshly ground black pepper
- Carefully fill the zucchini blossoms with the filling and place them in a pan. If there is leftover filling, spread it in the pan together with any vegetables.20 zucchini blossoms
- Pour over with olive oil and bake in a preheated oven at 200°C for 15 minutes.
So this was my recipe for this delicate flower. Baked zucchini with quinoa, crab and herbs. An ode dish in freshness and taste. It can be served as an appetizer next to other seafood or as a main course.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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