Description
A beautiful presentation of summer zucchini blossoms
Ingredients
Scale
- 8 tablespoons olive oil
- 1 large onion, finely diced
- 1 cup panko bread crumbs
- 1 tablespoon fresh thyme leaves
- 4 ripe plum tomatoes, seeded and finely chopped
- 1/3 cup freshly grated Parmesan cheese
- 2 large eggs
- 1 garlic clove, minced
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 15 baby zucchini with blossoms
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 350º.
- Coat a baking dish with 1 tablespoon oil. (approximately 13 x 9 x 2 inch)
- Heat a large skillet with 5 tablespoons oil, add onion and sauce until translucent, about 5 minutes.
- Add breadcrumbs and thyme and cook for approximately 3 minutes until breadcrumbs are slightly toasted. Transfer to a large bowl.
- Add tomatoes, cheese, eggs, garlic, salt and pepper.
- Fill zucchini blossoms with crumb mixture using 2 teaspoons for small blossoms, 1 tablespoon for larger ones.
- Place into baking dish atop remaining breadcrumb mixture (save a few spoonfuls for the top).
- Drizzle remaining 2 tablespoons of olive oil all over zucchini.
- Bake for 30 minutes.
- Serve with lemon wedges.
Notes
Washing blossoms – gently wash in cold water, open blossoms to remove any bugs or dirt.
To stuff blossoms, open the blossom if closed. With a small pair of sizers, you can gently cut from tip of blossom towards base them open and remove the small stamin.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Bake
- Cuisine: Italian
