GLUTEN-FREE KABOCHA-STUFFED ZUCCHINI FLOWERS
Rumour has it that through the course of lockdown I’ve gone thoroughly nuts.
Fessing up: this much is true. I have fallen deeply in love with kabocha, the sweet, nutty Japanese pumpkin, often shortened to Just Jap, but known as Kuri Kabocha in Japan, which means ‘nutty flavour.’ For a pumpkin it’s a revelation. (Are you starting to worry about me?)
The flesh of the kabocha is also dryer than that of butternuts or Queensland blues, so when it’s roasted the texture is almost creamy. You can whip it easily with a fork into a purée.
Add garlic, pepper, chilli and parmesan and you have a delicious stuffing for the seasonal delight that is zucchini flowers.
I’m sure you’ve going to enjoy these Kabocha-Stuffed Zucchini Flowers. What to serve them with? Some nice nutty roast kabocha of course.
Jan
KABOCHA-STUFFED ZUCCHINI FLOWERS
200 gm kabocha (Japanese pumpkin), trimmed, seeds discarded
Sea salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
½ clove garlic, finely minced with a little salt
50 gm grated parmesan cheese, plus extra to finish
Pinch of chillli flakes
10 zucchini flowers (female ones have baby zucchini attached)
125 ml chicken or vegetable stock
Preheat the oven to 200ºC. Line an oven tray with baking paper.
Cut pumpkin into wedges about 2cm thick and lay on a tray lined with baking paper. Drizzle with 2 tablespoons of the oil and sprinkle with salt and pepper.
Roast for half an hour or until the pumpkin flesh is very soft and the pieces have noticeably reduced in size.
When cool enough to handle remove skin and place pumpkin in a bowl. Mash with a fork until smooth. Add garlic, parmesan, chilli flakes and a good grind of pepper and mix together well. Taste and adjust seasoning if necessary.
Trim the end of each zucchini. Open the flowers and gently snap and discard the pistil from each one, being careful not to tear the petals.
Pipe or spoon the mixture into the flowers until each cavity is ¾ full. Twist the petals together to keep the stuffing enclosed. (You may have some filling left over.)
Choose a fry pan with a lid that will hold the zucchini flowers amply but snugly. Add the remaining extra-virgin olive oil and bring to a medium heat.
Place the stuffed zucchini flowers in the pan. After a few minutes turn them to sear the other side. Drizzle with extra olive oil if necessary.
Then add the chicken or vegetable stock and turn up the heat. When the stock is simmering, cover the pan and cook for around 5 minutes.
Turn the zucchini flowers again and cook, without the lid, to reduce the stock. When the zucchini are just tender, and the stock has almost bubbled away, remove them to a serving plate and sprinkle with more parmesan cheese.
TIP:
If you’d rather roast the Kabocha-Stuffed Zucchini Flowers, reduce the oven to 160°C.
Return the stuffed zucchini to the lined oven tray and drizzle with the extra-virgin olive oil. Cook for 10 minutes or until zucchini are cooked through but still firm. Sprinkle with parmesan to serve.