Zucchini Kale and Chevre Stuffed Squash Blossoms
For the blossoms:
Make the filling:
Make the filling:
- Heat the oil in a wide skillet over a medium flame. When the oil shimmers, add the shallot.
- Cook for about 10 minutes, until translucent and tender.
- Add the zucchini, kale and salt, and cook, stirring occasionally, until tender, 5 minutes.
- In a medium bowl, stir together the cooked veggies with the chèvre and basil.
- Set aside.
- Bring a large saucepan of salted water to a boil. Prepare a medium bowl full of ice water. Drop the blossoms into the boiling water a few at a time and cook for 10 seconds. Lift them out and drop them into the ice water.
- Preheat the oven to 350º. Brush a baking sheet with olive oil.
- With the blossoms still submerged (the petals are easier to separate under water), carefully open up one of the blossoms and drape the petals over your hand, then lift it out of the water, tilting it to drain. Place 1 tablespoon of the chèvre mixture inside the blossom, then close the petals around it, and place it on the baking sheet. Repeat with the remaining blossoms. (The blossoms can be covered and refrigerated for up to 8 hours at this point.)
- Brush the blossoms with a bit of olive oil and sprinkle with a few pinches of salt. Bake in the oven for 5-7 minutes, until heated through.
- Meanwhile, warm 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook, tossing, until warm and beginning to release some of their juices, a few minutes. Season with salt and pepper to taste.
- Toss the arugula in a medium bowl with a drizzle of olive oil, a squeeze of lemon juice, and salt and pepper.
- When the blossoms are hot, divide the arugula among the plates. Top with 2-3 blossoms, then spoon the warm cherry tomatoes over the blossoms. Serve with a knife and fork.