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🍽️ Zucchini Blossoms Stuffed with Saffron Bulgur

312 kcal · 30 min · 4 servings

Ingredients

• 500 ml vegetable broth
• 3 tbsp olive oil
• salt
• 200 g bulgur
• 1 pinch saffron (ground)
• 250 g mushrooms (e.g. king oyster mushrooms)
• 1 onion
• 1 clove garlic
• pepper (from the mill)
• 50 g crème fraîche
• 2 tbsp fresh chopped thyme
• 1 tbsp lemon juice
• 16 small zucchini blossoms
• 120 ml dry white wine

Instructions

1. 1. Pour broth, one tablespoon of oil, and a pinch of salt into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Stir in bulgur and saffron.
4. 4. Simmer the mixture for about five minutes.
5. 5. Remove the pot from the heat.
6. 6. Cover the pot.
7. 7. Let the bulgur swell for ten minutes.
8. 8. Clean the mushrooms.
9. 9. Cut the mushrooms into pieces.
10. 10. Peel the onion.
11. 11. Peel the garlic clove.
12. 12. Dice the onion and garlic finely.
13. 13. Heat one tablespoon of oil in a pan.
14. 14. Sauté mushrooms, onion, and garlic for three to four minutes.
15. 15. Season the mixture with salt and pepper.
16. 16. Fold the vegetable mixture into the bulgur.
17. 17. Stir in crème fraîche.
18. 18. Stir in thyme.
19. 19. Add lemon juice.
20. 20. Season the filling to taste with salt and pepper.
21. 21. Preheat the oven to 180 degrees Celsius with top and bottom heat.
22. 22. Grease four small baking molds with oil.
23. 23. Remove the pistil from the blossoms.
24. 24. Remove the stamens from the blossoms.
25. 25. Fill the blossoms with the bulgur mixture.
26. 26. Gently twist the tips of the blossoms together.
27. 27. Place four stuffed blossoms into each mold.
28. 28. Distribute the remaining bulgur around the blossoms.
29. 29. Season with salt and pepper.
30. 30. Drizzle the dish with some oil.
31. 31. Pour in wine.
32. 32. Bake the dish for about 15 minutes until golden brown.
33. 33. Serve the blossoms with tomato sauce.

Nutrition per serving

• kcal: 312
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 38 g