Cheese-Stuffed Zucchini Squash

It's that time of year, when zucchini is almost as plentiful as mosquitoes... almost. I try to find as many creative uses for zucchini as possible, for ourselves and for those who are buying the produce at our farmers markets. This one was DEEE-licious!

Stuffed Zucchini Squash

4 large-ish zucchini, about 3 inches in diameter
1 cup bread crumbs
1 teaspoon parsley
1/2-3/4 teaspoon garlic powder
salt and pepper, to taste
2 carrots, peeled and diced
1 onion, diced
3 tablespoons butter
1/2 cup sour cream
3 oz cream cheese
3/4 cup mozerella cheese

1. Boil zucchini, whole, for 10 minutes. Remove from water and let cool to the touch.
2. Preheat oven to 350 degrees.
3. Cut zucchini lengthwise and scoop out all the pulp. Save the pulp for later! Place zucchini in a casserole dish. (I needed to use two because I had such large zucchini halves.)
4. Melt the butter in a large skillet. Add onions and carrot and cook until onions are translucent. 
5. Meanwhile, mush the zucchini pulp with a potato masher or fork.
6. Stir the zucchini pulp into the skillet with the onions and carrots. Add the bread crumbs, sour cream, cream cheese, 1/2 cup cheese, parsley, garlic powder, salt and pepper. Stir over low heat until cheeses are melted. 
7. Spoon the cheese-zucchini stuffing into the zucchini halves.
8. Bake, uncovered, for 15 minutes.
9. Sprinkle the remaining 1/4 cup mozerella cheese on top of the zucchini. Broil for 3-4 minutes, until cheese is melted and stuffing starts to golden.

Squash Blossoms

Some meals are just sustenance. Others are good, repeatable, respectable. Then there are the 'Oh-my-goodness-I-get-the-last-one-can-we-make-it-again-tomorrow" meals. These fried squash blossoms fall into the third category. YUM! Trust me...they are delicious. This recipe is a combination of three different recipes and makes a creamy filling with an Italian flare.




Fried Squash Blossoms
12 squash blossoms
Oil for frying

Filling:
3 oz cream cheese, softened
1 Tablespoon sour cream
1 egg yolk
1/3 cup shredded cheddar
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder

Batter:
1/2 cup flour
4 Tablespoons corn starch
1/2 cup cold water
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. Prepare the filling by mixing all the filling ingredients until well blended. Put it in the fridge to set up, while you prepare the batter and squash blossoms.
3. Mix together the flour, corn starch, and salt. Whisk in the water until smooth. Place it in the fridge while you prepare the squash blossoms.
4. Prepare squash blossoms by gently washing them to remove any dirt or bugs. Remove the stamen from the inside of each petal. Spin gently, one at a time, to remove any excess water. Set on a paper towel while you prepare the remaining blossoms.
5. Pour 1-inch of vegetable oil into a pan. Heat on medium-high heat until the oil sizzles if you add water to it.
6. While the oil heats, construct the blossoms. Pick up one blossom and add about 2 teaspoons of filling to it. Gently twist the pedals to close. Dredge the blossom through the batter until coated on both side. Set on a plate while you prepare the remaining blossoms.
7. Turn off the preheated oven and place a cookie sheet in it. 
8. Once the oil is heated, gently place the filled blossoms in the oil and fry for 3-4 minutes, turning halfway through, until the batter turns golden. Once the blossoms are fried, place them on the cookie sheet in the oven to stay warm while you fry the remaining blossoms.

How to construct the blossoms