Beginning of Farm Season - Stuffed Zucchini Blossoms

I love the Farm Share Season. Last year was the first time we invested in Community Supported Agriculture (CSA) and I can not image not continuing. We have played with so many different vegetables and discovered many new ways too cook old favorites. Not to mention we end up with some frozen vegetables which have to be better for us than the commercially available frozen ones .... well at least I tell myself that.

Dinner Tuesday night was stuffed zucchini blossoms, garden salad and a prosciutto,basil and pepper jack cheese panini on jalapeno cheese focaccia. Yum!

Stuffed Zucchini Blossoms

Makes 3 first course servings (or 2 with a few leftovers for a friend)

3 medium kale leaves, chopped

½ cup spinach, chopped

¼ cup coarsely chopped flat-leaf parsley

½ cup finely chopped scallions (green part only)

1/3 cup coarsely shredded zucchini

¼ cup coarsely celery leaves

1 teaspoons thyme leaves

1 garlic clove, minced

½ tablespoons freshly grated Parmesan cheese

½ tablespoon panko bread crumbs

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

12 large zucchini blossoms 

12 large zucchini blossoms 

Bring a medium saucepan of water to a boil. Blanch the kale and spinach in the boiling water until just wilted, about 10 seconds. Transfer to a bowl of ice water to cool, then drain and pat dry.

Combine the parsley, sorrel, scallions, zucchini, celery leaves, thyme, garlic, Parmesan, Panko and olive oil in a small bowl. Remove kale and spinach from the water bath and squeeze dry. Add to the bowl. Season with salt and pepper to taste and gently toss.

Make a slit in the side of each zucchini blossom and snap off the pistils in the center. Spoon an equal amount of filling blossom

Arrange the blossoms, split side up, in a large skillet in a single layer. Add ¼  cup of water and and bring to a simmer. Cover tightly and cook over moderately high heat until just tender when pierced with a knife, about 10 minutes. Uncover and cook until the liquid is reduced to 3 tablespoons, about 2 minutes longer. Transfer the zucchini blossoms to a platter and drizzle the pan juices on top.