These treasures are only available a limited time in late June/July. You can usually find zucchini blossoms farmers market or specialty shops. You can also find them on menus in Italian restaurants for appetizers in the summertime. My recipe is a healthier version of what you would find in a restaurant because mine are not fried…they are baked! The only hard part to this recipe is stuffing, but it can be a fun activity to do on a date! You can laugh about getting messy together. Also, the nice part to this recipe is that you don’t have to worry about oil splatter or disposing of oil later! Enjoy these with some warm marinara sauce in the company of friends and family.
Step 1 - stuff the blossoms
Step 2 - bread the blossoms
Step 3 - bake the blossoms
Recipe:
Makes - 12 Blossoms
Ingredients:
12 Zucchini Blossoms
1 - 15 oz Container Part Skim Ricotta Cheese
1/2 tsp Garlic Salt
1/2 tsp Garlic Powder
2 tbsp Parmesan Cheese
Breading Ingredients:
3/4 cup Italian Panko Breadcrumbs
2 tbsp Parmesan Cheese
1 Egg
Put in a 400 degree oven until browned (cook 20 min and then broil 2-3 min or until golden)
Directions:
1. Preheat the oven to 400 degrees and line a sheet tray with parchment paper.
2. In a medium bowl, mix the ricotta cheese, garlic salt, garlic powder and 2 tbsp parmesan cheese until fully combined.
3. Carefully stuff each zucchini blossom with about 1 tbsp ricotta mixture, or whatever amount fits in the blossom and try to close the end to make a sealed blossom. Place the blossoms on a plate and set aside.
4. In 2 small bowls, whip the egg in one bowl and put the bread crumb and parmesan cheese in the other bowl.
5. Dip the blossom in the egg bowl and then evenly coat in the breadcrumb mixture. Place each breaded zucchini blossom on the lined sheet tray.
6. Bake in the oven for 20 minutes and then broil for 2-3 minutes or until golden. Serve hot with a side of marinara sauce.