Stuffed zucchini blossoms

banner
Preparation info
  • Makes

    4

    portions
    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
Asian Tapas: Small Bites, Big Flavors

By Christophe Megel and Anton Kilayko

Published 2010

  • About

Zucchini blossoms have a fragile beauty and are a real treat when in season. They are often served stuffed and the filling devised for this dish shows true innovation, with its arresting combination of goat cheese, Thai curry paste and ginger.

Ingredients

  • 4 fresh zucchini blossoms or tiny bell peppers
  • ¼ cup (60 ml) chicken stock or

Method

  1. Make the Filling by heating 1 teaspoon of the olive oil in a skillet over medium heat and stir-fry ½ of the ginger with the bok choy and Chinese cabbage for about 1 minute until barely cooked and then season with ½ of the salt and pepper. Remove and set aside. In the same manner, stir-fry the remaining ginger with the mushrooms and then season with the remaining salt and