Roasted Zucchini with Blossoms
5 medium large zucchini or yellow squashes
10 to 12 zucchini or squash blossoms
½ teaspoon sea salt
½ teaspoon black pepper
1 teaspoon amchur (dried green mango powder)
3 tablespoons olive oil
STUFFING
¼ cup olive oil
1 teaspoon cumin seeds
½ cup minced onion
1 teaspoon minced garlic
½ teaspoon sea salt Small serrano pepper, minced
1 loose cup chopped basil leaves, leaving a few sprigs for garnish
4 ounces chèvre
1⁄3 cup pumpkin seeds, previously toasted
Instructions: Preheat the oven to 450 degrees. Cut the zucchini in half lengthwise, creating a “boat,” and using a sharp paring knife, remove the soft white marrow in the center, leaving the zucchini thick. You should end up with a scant cup of marrow. Mince the marrow and set aside. Lay the boats cut-side up on a baking pan and sprinkle with salt, pepper, amchur and olive oil. Place in the oven and roast uncovered for 15 to 20 minutes or until the zucchini is completely cooked and golden brown.
Leaving half the zucchini blossoms for garnish, mince those remaining.
Meanwhile, heat a small frying pan and on high heat, warm the ¼ cup olive oil. Pop the cumin seeds and immediately add the minced onion, garlic and chopped squash marrow. Season with salt and serrano and cook on high heat until the mixture sweats and reduces in volume slightly — about 5 to 8 minutes. Transfer this mixture to a bowl and gently fold in the chopped blossoms, chopped basil, chèvre and pumpkin seeds.
Divide the stuffing between the 10 roasted zucchini boats and pop them back in the oven for just 3 to 4 minutes to preserve the delicate flavors of the blossoms and herbs. Garnish with remaining blossoms, petals and basil sprigs. Serve warm or room temperature.
Notes & variations
• The zucchini boats can be assembled and refrigerated for up to 24 hours before the final roasting.
• Toast pumpkin seeds on a baking sheet in a preheated 300-degree oven for 8 to 10 minutes.
• To make a plant-based version, replace the chèvre with cooked ground lentils or hummus.
• In the absence of amchur, squeeze the juice of a lime or lemon before serving the roasted squash.
Makes 4 servings