Vegetable-Stuffed Zucchini Blossoms

  • Preparation 35 MIN
    Cooking 20 MIN
  • Servings 4





  1. In a skillet, brown the shallots in the butter. Add the carrots, celery, and bell pepper and cook for 3 minutes. Season with salt and pepper. Add the zucchini. Deglaze with the wine and reduce until almost dry. Add the cream and reduce over low heat until it thickens, about 5 minutes. Add the rosemary and parsley and season to taste.
  2. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  3. With a spoon, stuff each blossom with about 30 ml (2 tablespoons) of the stuffing, and seal by twisting the tip of the petals.
  4. Pour the broth at the bottom of a 30 x 20-cm (12 x 8-inch) baking dish. Place the blossoms in the dish, side by side, and cover with aluminum foil. Bake for about 10 minutes.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.