Baked Stuffed Zucchini Blossoms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: Italian
Serves: 4
Ingredients
  • 12 zucchini blossoms (keep them in water in the fridge covered with a plastic bag)
  • 1 cup ricotta
  • 3 eggs, divided use
  • 2-3 tablespoons chopped flat leaf parsley
  • 2-3 tablespoons Parmesan cheese
  • several dashes of ground nutmeg
  • Sea salt and freshly ground black pepper
  • ¾ cup Ian's Gluten-Free Panko (regular or Italian style)
  • Alternate filling: substitute ½ cup of chevre for ½ cup of ricotta and omit the Parmesan
Instructions
  1. Trim the stems of the zucchini blossoms and put them in a glass of water as soon as you get home from the market. Enclose the glass of water in a plastic bag and put in the refrigerator until you're ready to make the filling.
  2. Preheat the oven to 400°F. Adjust the racks so that one is in the upper third of the oven.
  3. In a small bowl, mix together the ricotta (or the ricotta and chevre), one beaten egg, parsley, Parmesan, nutmeg, salt, and pepper.
  4. In a shallow bowl, beat the other two eggs.
  5. In another shallow bowl, place the Panko.
  6. Line a rimmed cookie sheet with non-stick aluminum foil or parchment paper.
  7. Remove the squash blossoms from the fridge and take out of the water. Be very gentle with them because they are delicate! Gently open each flower, and remove the stamen in the center. Carefully spoon the filling into each of the zucchini blossoms and twist the top edges tightly together to close.
  8. Dip each of the stuffed zucchini blossoms into the eggs, then the breadcrumbs, and carefully place on the lined baking sheet. My advice is to stuff them one at a time.
  9. Bake for about 12 minutes, until lightly browned and crispy. Depending on how evenly your oven heats, you may need to keep them in a few more minutes because they definitely should be lightly browned and crispy.
  10. Remove from the oven; let cool for a minute or two and serve to your adoring guests.
  11. Remember, this recipe will easily double or triple, so just buy more zucchini blossoms next time and increase the amount of filling.
Notes
© 2018, Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/baked-stuffed-zucchini-blossoms/