Stuffed Zucchini Blossoms Recipe
baby field greens + heirloom tomatoes + Roman artichokes + roasted peppers + Sicilian whipped ricotta + corn + mint + San Marzano
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Ingredients
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Stuffed Zucchini Blossoms
Method
Preparation and Assembly
- 1
Prepare the Filling
In a mixing bowl, combine the Sicilian whipped ricotta with corn kernels, chopped fresh mint leaves, diced roasted red peppers, and chopped Roman artichokes. Season with salt and black pepper to taste. Mix until well combined.
- 2
Stuff the Zucchini Blossoms
Carefully open each zucchini blossom and remove the stamen from the center. Gently stuff each blossom with the ricotta filling, being careful not to overfill. Twist the ends of the blossoms to close them.
- 3
- 4
Cook the Stuffed Blossoms
In a large skillet, heat olive oil over medium heat. Once hot, add the stuffed zucchini blossoms and cook for about 3-4 minutes on each side until they are golden and crispy.
- 5
Serve
On a serving plate, spread a layer of the tomato sauce. Place the crispy stuffed zucchini blossoms on top and garnish with diced heirloom tomatoes and a drizzle of olive oil. Serve immediately.