Zucchini Blossoms Stuffed with Tomatoes and Parmesan Recipe

Name: Zucchini Blossoms Stuffed with Tomatoes and Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons extra-virgin olive oil; 1 large onion, finely chopped; 1 cup plain dry breadcrumbs; 1 tablespoon chopped fresh thyme; 8 ounces ripe plum tomatoes, seeded, finely chopped; 1/3 cup freshly grated Parmesan cheese (about 1 ounce); 2 large eggs, lightly beaten; 1 garlic clove, minced; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; 16 baby zucchini with blossoms attached; Lemon wedges

Servings: persons

8 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 cup plain dry breadcrumbs
1 tablespoon chopped fresh thyme
8 ounces ripe plum tomatoes, seeded, finely chopped
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 large eggs, lightly beaten
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
16 baby zucchini with blossoms attached
Lemon wedges

1
Preheat oven to 350F.
2
Coat 15x10x2-inch oval baking dish with 1 tablespoon oil.
3
Heat 5 tablespoons oil in heavy large skillet over medium-high heat.
4
Add onion and saute until translucent, about 5 minutes.
5
Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes.
6
Transfer to large bowl.
7
Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
8
Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms).
9
Sprinkle any remaining breadcrumb mixture over baking dish.
10
Place zucchini atop breadcrumbs in dish.
11
Drizzle remaining 2 tablespoons oil over.
12
(Can be made 8 hours ahead.
13
Cover; chill.)
14
Bake until zucchini are tender, about 30 minutes.
15
Serve with lemon wedges.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tablespoons extra-virgin olive oil, 1 large onion, finely chopped, 1 cup plain dry breadcrumbs, 1 tablespoon chopped fresh thyme, and more.

Yes, Zucchini Blossoms Stuffed with Tomatoes and Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Blossoms Stuffed with Tomatoes and Parmesan

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