When I ask my mother what she can remember about her summers spent by her aunt in Liguria, a region in Italy, among all the memories the stuffed zucchini flowers, that prepared in tomato sauce by that amazing cook that was aunt Luisa, are always present. Here we would like to relive the recipe, a bit modified in order to meet the needs of everybody. The result is a special summer dish, rich in precious antioxidant substances and mineral salts, tasty and colorful.
Ingredients
16 zucchini flowers
1 zucchini
1/4 onion
1 and 1/2 bread soaked in soy milk
2 eggs
1 handful of parsley
1 handful of marjoram
Basil
1 clove of garlic
700 g of crushed tomatoes
Extra virgin olive oil
Sea salt
Pepper
Nutmeg
Shaved parmesan (optional)
Let’s start preparing the filling of zucchini flowers. Soak the bread in soy milk. Rinse the zucchini and chop it, chop also the onion, the parsley and the marjoram. In a bowl, mix the zucchini, the onion, the aromatic herbs, the eggs and the squeezed and chopped bread. Add a pinch of nutmeg, just a little finely ground sea salt, some ground black pepper and, if you like, 100 g of parmesan cheese, source of calcium. Prepare now the zucchini flowers, remove them the pistil and the green part and fill the flowers with the filling, close the flowers in order to contain the filling. Prepare now the sauce. In a pan sauté the garlic in a little extra virgin olive oil and two tablespoons of water. Add the crushes tomatoes and some leaves of basil and cook for ten minutes. Remember to often change the basil and substitute it with new fresh leaves. Place gently the zucchini flowers in the sauce, put the cover and cook for twenty minutes. After ten minutes flip the zucchini flowers. Serve the zucchini flowers with the tomato sauce and enjoy your meal!
