Zucchini Blossoms Stuffed with Tomatoes and Parmesan
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.
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.
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.