Thanks to my brother-in-law we have a much tidier backyard. He got behind the mower this week during a visit. While he was out the back he got out the whipper sniipper too and took out a whole bunch of zucchini vines from our lawn. They'd escaped from the vegie garden and were taking up far more room than they were being productive. Before we sent the vines to the 'green bin' I snipped off the zucchini flowers.
There's a great Donna Hay recipe for stuffed zucchini flowers but I just whipped up my own version.
1/2 cup cooked cous cous (follow instructions on the packet)
1/3 bunch fresh parsley, finely chopped
1/3 bunch fresh Vietnamese mint, finely chopped
1/2 bunch basil
about 100g Danish fetta, crumbled
splash of olive oil
pepper to taste
Mix ingredients in a bowl. Gently open the zucchini flowers (they tear easily so you really have to be particularly careful). Using a teaspoon carefully spoon the mixture into the flower. Once full gently twist the end of the flowers together so the mixture doesn't escape.
Heat a frying pan on medium heat. Once hot add a splash of olive oil and add the zucchini flowers for about 3 minutes. Turn them once. (Donna makes a basil butter to pour over the top- it's not bd but it does make it a whole lot more greasy.)
Serve hot.
Sorry no pics of the finished product. We ate them before I thought of picking up the camera!
My brother-in-law was happy with his reward for tidying the backyard - a lentil salad with zucchini flowers and a banana & berry smoothy.
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