Zucchini Blossoms Stuffed with Tomatoes and Parmesan

Zucchini Blossoms Stuffed with Tomatoes and Parmesan
Photo by Brian Leatart

Ingredients

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

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

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