Zucchini Blossoms Stuffed with Tomatoes and Parmesan

Name: Zucchini Blossoms Stuffed with Tomatoes and Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 16 baby zucchini with blossoms attached; 237 milliliters plain dry breadcrumbs; 2 larges eggs, lightly beaten; 1 Tbsp chopped fresh thyme; 1 garlic clove, minced; 0 teaspoons ground black pepper; 8 servings Lemon wedges; 8 Tbsps extra-virgin olive oil; 1 large onion, finely chopped; 28 grams 1/3 cup freshly grated Parmesan cheese (about; 227 grams ripe plum tomatoes, seeded, finely chopped; 1 teaspoons salt

You can never have too many side dish recipes, so give Zucchini Blossoms Stuffed with Tomatoes and Parmesan Head to the store and pick up olive oil, thyme, ground pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil.

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Cooking Oil

Equipment you will use

Baking Pan

Oven

Heat 5 tablespoons oil in heavy large skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and sauté until translucent, about 5 minutes.

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Onion

Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes.

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Breadcrumbs

Thyme

Transfer to large bowl.

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Bowl

Mix in tomatoes, cheese, eggs, garlic, salt and pepper.

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Salt And Pepper

Tomato

Cheese

Garlic

Egg

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).

Ingredients you will need

Zucchini Blossoms