Stuffed Zucchini Blossoms

I had stuffed zucchini blossoms once at a restaurant.  This was years ago.  I don't know what made me think that I could replicate the delicate taste, but when I saw some blossoms for sale at a local farmer's market, I couldn't help myself.  I purchased five blossoms and began thinking of ways to make them tasty.  This recipe could be changed in a million different ways, but I think the key is to use a cheese that melts.  It gives the zucchini blossoms a more savory texture.

Stuffed Zucchini Blossoms

Makes enough for two people

Ingredients:

5 fresh zucchini blossoms

1/2 cup of your favorite cheese (goat cheese, cream cheese, ricotta, fresh mozzarella, etc.)

1/2 small zucchini

1/4 teaspoon salt

1/4 teaspoon pepper

1 egg

1/2 cup of flour

1/2 cup of bread crumbs

Preparation:

Begin by making the stuffing.  Chop the zucchini into very small pieces.  This stuffing will need to fit into the zucchini blossoms, and they are not very big.  In a small bowl, combine the cheese, chopped zucchini, salt, and pepper. 

Take the blossom, and delicately open it.  They have a sort of natural seam and you should be able to open them fairly easily.  Remove the yellow/orange stamen from the inside of the flower.  Holding the blossom open with one hand, begin stuffing it.  You can pack a good amount of stuffing into the blossom, but don't fill above the natural cup line.  This will help to keep the stuffing from escaping while the blossoms bake.  Re-twist the blossom so it resembles its original structure and secure with a toothpick.

In 3 separate bowls, place the lightly beaten egg, flour, and bread crumbs.  Dredge each blossom through the flour, egg, and breadcrumbs respectively until well coated.  Place on a baking sheet and bake in the oven at 350 degrees for 20 minutes, turning the blossoms once or twice.

Invite your friends to eat and enjoy!