Cheese-filled zucchini flowers with tomato basil sauce
Green peppercorn cream cheese is a mild processed blend and makes the perfect stuffing for these delicate zucchini flowers. It can be found in the dairy section of supermarkets and in specialty cheese stores.
INGREDIENTS
200g green peppercorn cream cheese, softened
1 tablespoon finely chopped fresh chives
¼ cup (15g) fresh breadcrumbs
16 baby zucchini with flowers attached (320g)
2 tablespoons olive oil
Tomato basil sauce
1 tablespoon olive oil
1 small brown onion (80g), chopped finely
1 clove garlic, crushed
400g can diced tomatoes
1 tablespoon finely shredded fresh basil
METHOD
Combine cheese, chives and breadcrumbs in small bowl. Discard stamens from zucchini flowers; fill flowers with cheese mixture, twist petal tops to enclose filling.
Make tomato basil sauce.
Meanwhile, heat oil in large frying pan; cook zucchini flowers, covered, about 5 minutes or until baby zucchini are tender, turning occasionally.
Remove zucchini carefully from dish to serving plates; serve with sauce.
Tomato basil sauce
Heat oil in medium frying pan; cook onion
and garlic, stirring, until onion softens. Stir in undrained tomatoes; bring
to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until sauce thickens. Remove from heat; stir in basil.
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