Stuffed zucchini flowers and fish in sauce

Stuffed zucchini flowers and fish in pumpkin sauce: a seasonal recipe that combines the flavor and delicacy of fresh ingredients. This recipe is not only full of flavor but also offers an opportunity to explore diverse textures and tastes. Whether you want to impress guests or simply indulge in a delicious lunch, these stuffed zucchini flowers are the perfect choice.

Preparation time: 40 minutes
Cooking time: 30 minutes
Total: 1 hour and 10 minutes
Servings: 4

Ingredients

- 20 freshly picked zucchini flowers
- 3 long green zucchinis
- 200 g yellow pumpkin
- 1 slice of fish (preferably hake)
- 3 eggs
- Flour (as needed)
- Olive oil
- Oil for frying
- Salt
- Nutmeg (or curry)
- 2 bay leaves
- Soy cream (about 200 ml; can be adjusted to taste)
- Onion (optional)
- Garlic (optional)

Recipe history

Stuffed zucchini flowers are a traditional dish, appreciated in many cultures for their versatility. These delicate flowers are often filled with various combinations of ingredients, from cheese to meat, but today we will explore a lighter version based on zucchini. This recipe is perfect for the warm season when zucchini flowers are at their peak freshness.

Preparing the zucchini flowers

1. Washing and cleaning the flowers: Start by carefully cleaning the zucchini flowers. Gently remove the threads surrounding them, being careful not to tear them. Wash each flower under a stream of cold water and let them drain on a plate covered with paper towels.

2. Preparing the filling: Slice the green zucchinis thinly. In a pan, add olive oil and a pinch of salt. Add the zucchini slices along with a splash of water to avoid excessive frying. Stir occasionally and cook for about 25 minutes until the zucchinis become soft. Finally, add a few tablespoons of soy cream to achieve a creamy filling.

Preparing the pumpkin sauce

1. Cooking the pumpkin: In a pot, add the chopped yellow pumpkin, salt, and two bay leaves. Pour in a little olive oil, cover the pot, and let it simmer on low heat for 20 minutes. Once the pumpkin is well cooked, puree it with a blender or through a strainer until you achieve a smooth cream.

2. Finalizing the sauce: Add a few tablespoons of soy cream to the pumpkin cream, mix well, and let it simmer for a few more minutes to thicken slightly. Adjust the taste with salt, according to preference.

Preparing the stuffed flowers

1. Filling the flowers: Fill each zucchini flower with the green zucchini filling, being careful not to overstuff them to avoid tearing.

2. Preparing for frying: Crack the eggs into a plate and add salt and nutmeg (or curry, if you prefer a more exotic taste). In another plate, place flour. Dampen each stuffed flower first in egg and then roll it in flour.

3. Frying the flowers: Heat oil in a large pan and fry the stuffed flowers for 3-4 minutes on each side, or until they become golden and crispy. Place them on a plate covered with paper towels to remove excess oil.

Preparing the fish

1. Preparing the fish: Dampen the slice of fish in egg and then roll it in flour. Fry the fish in the same pan for 2 minutes on each side, or until it becomes nicely browned and fully cooked.

2. Serving: Arrange the stuffed zucchini flowers and fish on a plate, drizzling everything with the yellow pumpkin sauce and soy cream.

Final notes and variations

This dish pairs perfectly with a fresh green salad or simple pasta, which can be cooked in the remaining pumpkin sauce. Any leftover zucchini flowers can be boiled, drained, and fried in beaten egg, providing a delicious and quick snack.

Frequently asked questions

1. Can I use other fillings for the flowers? Yes, you can experiment with various fillings, including feta cheese or minced meat, adapting the recipe to your taste.

2. What type of fish is most suitable? Hake is an excellent choice, but you can also use other types of white fish, such as cod or tilapia.

3. How can I store the stuffed zucchini flowers? It is recommended to consume them immediately after preparation, but if any are left, you can store them in the refrigerator in an airtight container for a day.

Nutritional benefits

Zucchini flowers are rich in vitamins A and C, and they are also a good source of antioxidants. Zucchinis are low-calorie and contain fiber, making them an excellent choice for a healthy diet. By using soy cream, this recipe also becomes a vegan option, being easier to digest.

In conclusion, stuffed zucchini flowers with zucchini and fish in pumpkin sauce represent a delicious, healthy, and flavorful recipe. Once you try it, you'll want to include it in every summer menu! Bon appétit!