Recipe courtesy of cannellevanille.com
12 zucchini blossoms
1 cup cooked brown rice couscous or quinoa
1/4 cup shiitakes, sauteed in olive oil
1 Tbs goat cheese, crumbled
1 Tbs parsley, chopped
1 Tbs basil, chopped
1 tsp oregano
Salt and pepper to taste
1 clove of garlic
2 Tbs Olive oil
Juice of half a lemon
1 Tbs butter
Mix together the cooked couscous, cooked shiitakes, goat cheese, fresh herbs. Season with a bit of salt and pepper and taste it. Adjust seasoning.
Stuff the blossoms with about 1-2 tsp of the mixture and roll the tops to seal in the filling.
Heat the olive oil in a large non stick pan. Cook the garlic clove slowly until it infuses the oil and then remove it. Brown the stuffed zucchini blossoms for about 1 minute on each side. Add the lemon juice. Turn the heat off and add the butter. Swirl the pan to create a bit of a sauce. Serve immediately.