ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN
Categories Cheese Tomato Vegetable Appetizer Side Bake Parmesan Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- 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. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
- 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). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
- Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
- Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
TOMATO STUFFED ZUCCHINI
"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,
Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
STUFFED ZUCCHINI BLOSSOMS
For a beautiful summery treat, it's hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
- For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
- Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
- Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
- For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
- When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
- Serve warm with marinara for dipping.
STUFFED ZUCCHINI BLOSSOMS WITH HEIRLOOM TOMATO SALAD
Provided by Anne Burrell
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.
- Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed.
- In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.
- Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers.
- Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.
- Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
- What a delicious flower!
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