Zucchini Blossoms stuffed with Ricotta
Another bounty I could not resist during a visit to a farmer’s market is zucchini blossoms. I admit — it was not the first time I saw them. Previously, they made me indifferent. Every time, I thought “What would I gain to try them out when they merely only like little zucchinis?” What can I do with their flowers? I could not figure out why I should buy them and, sadly, I was not curious enough to inquire about them.
During that visit, something changed. They suddenly appeared much more appealing to me. So much, I became curious. I acquired about them to a vendor to get to know them a bit more closely. How do I cook them ? What do I do with them? I learned that they are very delicious when baked or fried and that they edible flowers can be stuffed with cheese.
I was sold.
And they were the star of my dinner. I baked them as I do not fry anything in my condo. I stuffed their flowers with ricotta, honey and fresh mint. The creaminess of the ricotta stuffing married very well with their delicate squash taste. I realized how much I was missing out by being intimidated by them!
They reminded me to of the importance of staying curious! :-)
1 quart zucchini blossoms, stamens removed
250 mL ricotta
zest of a lemon
15 mL + 10 mL fresh lemon juice
15 mL honey
1 egg, beaten
Fresh pepper to taste
Fresh mint, chopped, to taste
15 mL olive oil
- Preheat the oven at 350 degrees.
- Mix ricotta, lemon zest, 15 mL of lemon juice, honey, egg , pepper and fresh mint together in a bowl.
- Spoon filling into each flower.
- Place stuffed zucchini blossoms on a parchment-lined (or lined with a silicone mat).
- Drizzle with olive oil and 10 mL of lemon juice.
- Bake in the oven till slightly caramelized (about 20 to 30 minutes). Stir once.