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Ratatouille stuffed zucchini blossoms recipe in the zucchini category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, H, C, D, P
    MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 1/4 cup olive oil

    3. 1 small onion, diced

    4. 3 garlic cloves, minced

    5. 1 small eggplant, cut into 1/2 inch cubes

    6. 1 red bell pepper, seeded and diced

    7. 2 jalapeno peppers, seeded and minced

    8. 1 teaspoon coarse salt

    9. 1 large tomato, seeded and diced

    10. 1/4 bunch fresh coriander, chopped

    11. 12 zucchini blossoms

    12. Flour, for dusting

    13. 2 eggs, beaten

    14. 2 tablespoons unsalted butter

    Instructions Jump to Ingredients ↑

    1. Heat the oil in a medium saucepan over moderate heat.

    2. Add the onion and saute until soft, about 10 minutes.

    3. Add the garlic and saute 2 more minutes.

    4. Add the eggplant and cook, stirring occasionally, for 15 minutes.

    5. Add the red bell pepper, jalapeno peppers and salt.

    6. Simmer over low heat, covered, stirring occasionally, for 15 minutes.

    7. Stir in the tomatoes and simmer 10 more minutes.

    8. Mix in the coriander and divide ratatouille into 12 portions.

    9. Slit the zucchini blossoms down their sides, insert the stuffing with a teaspoon until well filled and fold the flower around it.

    10. Dust the blossom packets with flour and dip into beaten eggs to coat lightly.

    11. Heat butter in a large frying pan over medium heat just until it melts.

    12. Place the stuffed blossoms in the frying pan in a single layer and gently brown on all sides.

    13. Serve immediately.

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