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


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


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!

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