Thursday, September 8, 2011

Zucchini Blossoms Stuffed with Tomatoes and Parmesan

  • 8 tbsp extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 cup plain dry breadcrumbs
  • 1 tbsp chopped fresh thyme
  • 8 ounces ripe plum tomatoes, seeded, finely chopped
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 3/4 tsp salt
  • 1/4 tsp ground black pepper
  • 16 Zucchini blossoms
  • Preheat oven to 350 degree F. Coat an oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in a large skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes.
  • Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
  • Fill Zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms. Sprinkle any remaining breadcrumb mixture over baking dish. Place blossoms atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over.
  • Bake for about 20-30 minutes. Serve with lemon wedges.

Recipe is taken from Epicurious website.

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