Stuffed Zucchini Blossoms with Heirloom Tomato Salad

Name: Stuffed Zucchini Blossoms with Heirloom Tomato Salad
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Global
Ingredients: 6 grams chiffonade basil leaves; 6 grams chiffonade basil leaves; 125 grams all-purpose flour; 3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors); 4 servings Kosher salt; 227 grams fresh mozzarella, patted dry and cubed; 4 servings High quality extra-virgin olive oil; 25 grams grated Parmesan; 4 servings Red wine vinegar; 3 to 4 scallions, sliced super thin on the bias; 4 servings Peanut oil or vegetable oil, for frying; 120 milliliters white wine; 8 zucchini flowers

Stuffed Zucchini Blossoms with Heirloom Tomato Salad might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 569 calories, 24g of protein, and 33g of fat. From preparation to the plate, this recipe takes roughly 38 minutes. A mixture of parmesan, vegetable oil, high quality olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. Stuffed Squash Blossoms with Cherry Tomato-Zucchini Ragout, Heirloom Tomato and Zucchini Salad, and Stuffed Zucchini Blossoms are very similar to this recipe.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Mozzarella

Parmesan

Cheese

Basil

Base

Equipment you will use

Bowl

Toss the tomatoes together with the scallions and remaining basil in a large bowl.

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Green Onions

Tomato

Basil

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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.

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Extra Virgin Olive Oil

Red Wine Vinegar

Seasoning

Salt

In a small bowl, combine the flour and 1/2 cup of white wine.

Ingredients you will need

White Wine

All Purpose Flour

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Bowl

Mix until it becomes a loose batter adding more white wine, if necessary.

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White Wine

Add peanut oil to a saucepan until it reaches a depth of 1-inch.

Ingredients you will need

Peanut Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

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.

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Dip

Cooking Oil

Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.

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Salt

Cooking Oil

Equipment you will use

Paper Towels

Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.

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Tomato