STUFFED ZUCCHINI FLOWERS + BAKED PORTOBELLO MUSHROOMS
Sometimes I really don’t feel like a full-on dinner. I just want something vegetarian, super tasty and a little bit decadent.
I absolutely love mushrooms and zucchini flowers. I love the simplicity of them, the taste (of course) but also that they can look so gourmet, yet are the easiest veggies to prepare.
The other night I whipped this little dish up. It took about 10 minutes and was so satisfying.
What you’ll need:
· 6 zucchini flowers
· Parmesan cheese (try for good quality from a deli, and ask where it was made/aged)
· Provolone (try for good quality from a deli, and ask where it was made/aged)
· Olive Oil
Lay down baking paper in a tray and heat the oven to 180 degrees
Finely chop up garlic, parsley and provolone cheese. Gently peel open the flower and stuff it with the the mixture.
Place the zucchini flowers on the tray, season with pepper and chuck into the over for around 15 minutes
Once finished, drizzle with olive oil and a quick grating of parmesan.
Place the mushrooms under the grill for 5 minutes
Serve it up and enjoy. Saha!
Signing off with an exhale.
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