Zucchini Blossoms Stuffed With Ricotta And Basil

1. 1

   For the filling, combine ricotta, egg yolks, cheese, shallot, garlic, and basil in a small bowl, salt and pepper to taste.

2. 2

   Divide the filling into 12 parts, and with a very small spoon, fill each blossom, folding the petals over the filling so that each flower encloses its inner treasure.

3. 3

   Set the stuffed blossoms in an oiled baking pan. When you have filled all the blossoms, drizzle the olive oil evenly over all the flowers.

4. 4

   Preheat the oven to 350u00b0 and bake the blossoms for about 20 minutes if male blossoms, slightly longer for female blossoms, until the flowers are golden brown, and the baby zucchini are tender if using female blossoms.

5. 5

   These are best served lukewarm. You can fill the blossoms ahead of time, even the night before you wish to serve them. Bake about 40 minutes before serving, and allow to cool a bit before you plate them.

* Per serving · 4 servings · Values may vary.

No additional tips available.