Zucchini Blossoms Stuffed with Tomatoes and Parmesan

Ingredients

• 1 tablespoon fresh thyme
• 8 tablespoons extra-virgin olive oil
• 1 large onion
• 1 cup plain dry breadcrumbs
• 8 ounces ripe plum tomatoes
• ¹/₃ cup freshly grated Parmesan cheese
• 2 large eggs
• + 5 more ingredients
• • 1 garlic clove
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 16 baby zucchini with blossoms attached
  • Lemon wedges

Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. ...

View full recipe at Epicurious