Squash flowers stuffed with local eggplant, peppers and parmesan cheese are a fall delicacy. Beautiful as an appetizer or as the main course.

If you don’t have zucchini or squash plants of your own, you can find the flowers at your local farmers market. Look for flowers that are bright and vibrant and use them the same day. An elegant way to celebrate this time of harvest and abundance!

  1. Preheat a skillet and add olive oil.
  2. Saute onions and eggplant for five minutes or until onions are translucent, stirring constantly.
  3. Add the peppers and zucchini and sauté for a further three to five minutes.
  4. Remove from heat, let cool for a few minutes and then add the chopped parsley, parmesan cheese and salt if desired.
  1. Snap off the pistils (the long stem in the middle of the flower) inside the blossoms.
  2. Carefully stuff each blossom with the filling, using a small spoon. Do not overfill or the blossom will split.
  3. Retain any leftover filling.
  4. Gently fold the open end of the blossom over to close it.
  5. Put the blossoms in a shallow baking dish with a lid.
  6. Add the vegetable stock, cover the pan and place in a 350 F oven for 10 minutes or until the blossoms have softened.
  7. Remove the pan from the oven.
  8. Carefully lift the blossoms out of the pan using a slotted spoon.
  9. Serve over the remaining filling, with steamed rice or quinoa and a pesto sauce.

Makes 4 servings


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  • 8 squash or zucchini blossoms
  • 1⁄2 cup small diced zucchini
  • 1⁄2 cup small diced eggplant
  • 1⁄2 cup small diced bell peppers
  • 1⁄2 cup small diced red onion
  • 1⁄2 cup finely grated organic parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1⁄4 cup vegetable stock
  • Sea salt to taste