Roasted Vegetable and Quinoa Stuffed Zucchini Blossoms

Zucchini blossoms stuffed with a savory roasted vegetable and quinoa filling make an impressive yet easy vegetarian appetizer or light meal. The colorful veggies and nutty quinoa pair perfectly with the mild zucchini blossoms for a delicious flavor combination.

Ingredients

For the roasted vegetable quinoa filling:

• Quinoa
• Olive oil
• Yellow onion, diced
• Carrots, peeled and diced
• Zucchini, diced
• Mushrooms, sliced
• Kale, chopped
• Garlic, minced
• Vegetable broth
• Parmesan cheese, grated
• Fresh herbs like parsley, basil, oregano
• Salt and pepper to taste

For the zucchini blossoms:

• Zucchini blossoms, cleaned with stamen removed
• Olive oil
• Salt and pepper

Roasting the Vegetables

Preheat the oven to 400°F. Toss the diced carrots, zucchini and mushrooms on a parchment lined baking sheet with olive oil, salt and pepper. Roast for 20-25 minutes, stirring halfway, until tender.

Let the vegetables cool slightly when done, then transfer to a large bowl.

Roasting Tips

• Cut vegetables evenly for even cooking.
• Spread into a single layer on the baking sheet.
• Stir halfway through roasting.
• Roast vegetables until tender but not mushy.

Cooking the Quinoa

While the vegetables roast, prepare the quinoa. Rinse quinoa under running water in a mesh strainer. In a saucepan, combine the quinoa with vegetable broth and a pinch of salt.

Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes until quinoa is fluffy. Fluff with a fork and set aside to cool.

Quinoa Tips

• Rinsing quinoa prevents bitterness.
• Use a 2:1 vegetable broth to quinoa ratio.
• Simmer covered until quinoa is tender and broth absorbed.
• Fluff with a fork when done.

Assembling the Filling

To the bowl with the roasted vegetables, add the cooked quinoa, kale, garlic, Parmesan cheese, herbs, salt and pepper. Gently stir together until combined.

Taste and adjust seasonings as needed. The filling should be highly seasoned.

Filling Tips

• Make sure vegetables and quinoa have cooled before combining.
• Stir gently to maintain texture.
• Season generously with salt, pepper and herbs.

Stuffing the Blossoms

Gently open each zucchini blossom and scoop about 1-2 tablespoons of filling into the center. Lightly twist the top to enclose the filling.

Arrange the stuffed blossoms on a parchment lined baking sheet and brush with olive oil. Season with salt and pepper.

Stuffing Tips

• Remove the stamen before stuffing blossoms.
• Don't overstuff, leave room for steaming.
• Gently twist blossom tops to enclose.
• Brush with oil and season before roasting.

Roasting the Stuffed Blossoms

Roast the stuffed zucchini blossoms for 15-20 minutes until the blossoms are lightly browned and the filling is piping hot.

Serve immediately while hot. Garnish with extra parmesan, herbs and a squeeze of lemon if desired.

Roasting Tips

• Watch closely to avoid over browning.
• Cook just until heated through and blossom is wilted.
• Roasted lemon adds brightness when serving.

Make Ahead and Storage

To get a head start, you can prep the components in advance:

• Roast vegetables 1-2 days ahead.
• Cook quinoa up to 3 days ahead.
• Clean and store zucchini blossoms in paper towels in an airtight container for 1-2 days.
• Assemble the stuffed blossoms up to 6 hours before roasting and serving.

To freeze for longer storage, do not stuff the zucchini blossoms. Open freeze in a single layer on a parchment lined baking sheet. Transfer frozen blossoms to a freezer bag. Use within 4 months.

Serving Suggestions

These stuffed zucchini blossoms pair nicely with:

• Warm crusty bread or rolls
• Roasted new potatoes or creamy polenta
• Fresh summer salads
• Lemon garlic aioli for dipping
• Tomato basil salad
• Rosé wine or lemonade

Substitutions

Customize these stuffed zucchini blossoms with your own favorite flavors:

• Use farro or bulgur wheat instead of quinoa
• Substitute feta, ricotta or goat cheese for the parmesan
• Swap in spinach, arugula or chard for the kale
• Use different fresh herbs like dill, mint or sage
• Add olives, sun dried tomatoes or artichoke hearts
• Stuff with ricotta and herbs for a simpler filling

Troubleshooting

• If blossoms burn, reduce oven temp and roast for less time.
• If filling falls out, stuff less filling in each or twist tops tighter.
• If quinoa is crunchy, continue simmering with more broth until fluffy.
• If blossoms are limp or soggy, roast just until heated through and lightly browned.

Tips for Finding Zucchini Blossoms

Not sure where to find fresh zucchini blossoms? Here are some tips:

• Check farmers markets in summer and early fall.
• Specialty grocery stores often carry them.
• Look for blossoms still attached to zucchini.
• Use blossoms from your own zucchini plants.
• Substitute tempura fried squash blossoms.

Enjoy This Seasonal Treat

Zucchini blossoms stuffed with roasted veggies and quinoa make an elegant yet easy summer appetizer. Their mild flavor pairs perfectly with the savory filling. Make the most of bountiful summer produce with this beautiful dish!

Frequently Asked Questions

Where can I find zucchini blossoms?

Check farmers markets, specialty grocers, or grow your own zucchini plants. Blossoms are often attached to the veggie itself.

Can I freeze leftover stuffed blossoms?

It's best not to freeze pre-stuffed zucchini blossoms. You can open freeze raw blossoms to use later.

How long do blossoms last in the fridge?

Store freshly cleaned zucchini blossoms in paper towels in an airtight container for 1-2 days.

What can I use if I can't find blossoms?

Substitute squash blossoms or lightly fried zucchini slices instead if you can't source zucchini blossoms.

Should I remove the stamen?

Yes, remove the stamen, which is the pollen stem inside before stuffing zucchini blossoms.

Can I stuff and roast the blossoms in advance?

You can stuff the zucchini blossoms up to 6 hours before roasting. Keep refrigerated.

How long do I roast the stuffed blossoms?

Roast for 15-20 minutes until heated through and lightly browned.

What sides go well with this appetizer?

Serve with crusty bread, seasonal salads, roasted veggies, or lemon garlic aioli.