Three Cheese Stuffed Zucchini Blossoms |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a good way to use the male blossoms from your zucchini plants. Very good, and very cheesy! You can add more herbs to taste... Ingredients:
12 large squash blossoms |
1 clove peeled garlic |
1/4 teaspoon salt |
3/4 cup ricotta cheese |
1/4 cup mozzarella cheese |
1/2 cup parmesan cheese |
1 tablespoon parsley |
1 tablespoon basil |
ground black pepper |
1 large egg, lightly beaten |
all-purpose flour |
light olive oil |
Directions:
1. Remove pistils from the blossoms, but leave the stems intact.
2. Make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
3. Carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
4. Twist the petals together to seal.
5. Finish stuffing all blossoms.
6. Dip the blossoms 1 at a time into the beaten egg.
7. Coat each blossom with flour.
8. In a medium skillet, add enough light olive oil to cover by 1/2 inch.
9. Fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, Drain on paper towels.
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