If you have ever grown any type of squash before, you know they are very prolific producers. But did you know that it is not just the fruit from these that is edible? The beautiful orange flowers are a delicacy in some regions. Follow along and learn how to impress your friends & family with this amazingly easy vegetarian stuffed squash flowers recipe.
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How to Harvest Squash Flowers:
I like to use zucchini, yellow, or pattypan squash flowers. While in the process of producing a huge harvest of squash, these plants also put out lots of large yellow flowers. In order to produce fruit, they put out both a male and a female flower. The female flowers are shorter and closer to the stem of the plants, and usually have a small fruit forming below them. The male flowers are formed on a very long single stem. You can use either of the flowers for this recipe. If you choose to use female flowers, you need to make sure that the fruit has been fertilized so you can still be sure to have a large harvest of fruit.
I like to hand fertilize the female flowers before I pick off the male flowers for this vegetarian stuffed squash flower recipe. That way I can be sure to have a large harvest of both flowers, and squash.
Ingredients to make Vegetarian Stuffed Squash Flowers
Fresh Squash Flowers
Organic Garbanzo Beans
Mayonnaise or Olive Oil
How to prepare your Squash Flowers:
If you have harvested some male flowers, you will need to locate the stamen by gently opening the flower. You can gently remove it by pinching it off or by using small scissors inserted into the flower. For some reason, ants seem to love my squash flowers as much as I do, so it is best to rinse them under cold water to remove any dirt or bugs that may be hiding in them.
Preparing the stuffing for the Vegetarian Stuffed Squash Flowers:
The stuffing for the vegetarian stuffed squash recipe is simple to make. I combine all the ingredients in a medium-sized bowl (set the flowers aside for now). You can either use an immersion blender (my preferred method), a food processor, or a Magic Bullet to blend the ingredients into a thick paste. This flavorful paste is what makes this recipe shine! You will be amazed at how delicious these are.
Side Dish or Appetizer or breakfast??
We love to make these as a side dish, appetizer, or even for a light lunch. We have even had these for breakfast many times. You can impress your friends or co-workers at your next pot luck with this exotic yet simple dish. Unfortunately, in our house, these never make it past our kitchen. I am lucky to even remove them from the oven before they all disappear. Let me know what you think in the comments below!
Vegetarian Stuffed Squash Flowers
- 1 Cup garbanzo beans
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp himilayan salt
- 3 tsp mayonaise or olive oil for vgean Style
- olive oil for cooking
- 10 squash flowers
- Gather 2-15 large flowers from your squash plants, gently remove stamen on male flowers
- Carefully wash flowers under cold water
- Line a baking sheet with parchment paper. Pre-heat oven or toaster overn to 350 degrees.
- Add garbanzo beans, dried basil, garlic powder, salt and mayo or olive oil to a medium sized bowl, food processor, or Magic Bullet. Blend until smooth.
- Carefully open up the flowers, place 1-2 tsp of the mixture into each flower depending on the size of the flowers. Try to close the petals around the stuffing.
- Set stuffed squash flowers onto the lined baking tray. Drizzle olive oil over the top of the flowers.
- Place tray into pre-heated oven. Cook for 10-15 minutes or until heated through.
- Remove from oven. Best served warm.
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