Servings:
4
Prep time:
25
Cooking time:
30
INGREDIENTS
- - 200 g of boiled chickpeas
- - 8 plum tomatoes
- - 5 zucchini
- - 4 zucchini flowers
- - 1 clove garlic
- - 1 teaspoon of chopped parsley
- - 1 tablespoon marjoram
- - Extra virgin olive oil
- - Salt
INSTRUCTIONS
- Cut the zucchini lengthwise into a few millimeters thin slices and then grill them quickly on both sides. Then choose the 24 largest slices and chop the rest.
- Fry the chopped garlic in the pan for 2 minutes with 2-3 tablespoons of olive oil, add the chopped zucchini and chickpeas, stir and cook for 5 minutes, until everything is soft; if necessary, pour in a little water. Remove from the heat and whisk the mixture with the parsley.
- Spread the cream on the 24 slices of zucchini and fold each one upon itself.
- Blanch the tomatoes for 30 seconds, then peel them, remove the seeds and cut them into cubes. Season with marjoram, a pinch of salt and 1 to 2 tablespoons of olive oil. Gently open the clean flowers and fill them with a spoonful of tomato, close them and cook in steam for 5 minutes.
- Arrange the tomatoes on dishes,surround them with stuffed zucchini, complete with zucchini flowers, opening the petals gently, and serve.
