Zucchini Blossoms With Burrata And Tapenade Recipes

ZUCCHINI BLOSSOMS WITH BURRATA AND TAPENADE

Steps:

• In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons olive oil.
• Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.

OVEN ROASTED STUFFED SQUASH BLOSSOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 1 tablespoon olive oil in a pan over medium heat; add garlic and cook for 1 minute. Stir in chard and cook until soft, about 10 minutes. Add basil, salt, and pepper, and cook until basil is soft, about 2 minutes. Remove from heat and let cool completely, about 15 minutes. Place cooled chard mixture between 2 towels and press to remove excess moisture.
• Stir chevre and chard mixture together in a bowl until thoroughly combined. Fill zucchini blossoms about 3/4 full with the goat chevre mixture, and pinch the ends closed. Place filled blossoms in a roasting pan; drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper.
• Roast in the preheated oven until blossoms are hot, about 10 minutes.

SQUASH BLOSSOM FRITTATA SQUARES

Steps:

• Soak 1/2 cup bread cubes in 1/2 cup milk, 5 minutes. Whisk with 4 eggs, and salt and pepper. Add 1/4 cup each chopped parsley and grated parmesan, 6 chopped stemmed squash blossoms, 1 grated garlic clove and 1 shredded yellow squash. Heat 1 tablespoon olive oil in a small ovenproof skillet; add the egg mixture and cook 5 minutes, then bake at 375 degrees F until set, 20 minutes. Cut into pieces.

BURRATA SALAD WITH FRIED ZUCCHINI AND VEGETABLE CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Use a mandoline to thinly slice beets and eggplant into "chips." keeping them separate so eggplant does not turn red. Lightly drizzle with 1 tablespoon rapeseed oil and season with salt flakes. Lay out each vegetable piece on the prepared baking sheet without overlapping them.
• Bake in the preheated oven for 5 to 7 minutes. Turn each slice over and continue baking until crisp and golden, watching carefully so they don't burn, about 5 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over high heat. Add sliced zucchini and season with salt and pepper. Cook until zucchini begin to brown lightly. Add garlic and cook until fragrant, 1 to 2 minutes. Sprinkle with 1/2 of the parsley.
• Lay out burrata and pan-fried zucchini on a serving platter. Add eggplant and beet chips. Sprinkle with remaining parsley and another turn of black pepper.
• Brush sourdough slices with remaining oil. Heat a griddle pan over medium heat until it begins to smoke. Toast sourdough slices on the hot griddle for 1 minute. Flip and toast for 1 more minute. Serve toasted sourdough with the salad.