Zucchini Blossoms Filled with Ricotta

Ingredients

• 16 zucchini blossoms
• 300 g zucchini
• 1 Shallot
• 1 Garlic clove
• Salt
• Pepper (freshly ground)
• 1 bunch Basil
• 4 tomatoes in oil
• 200 g ricotta
• 2 Eggs
• olive oil

Instructions

1. 1.

   Wash zucchini blossoms, pat dry and remove any dust.

2. 2.

   Wash zucchini, peel, grate. Peel shallot and garlic, dice finely, sauté in a little olive oil in a pan. Add grated zucchini, season with salt and pepper, steam for about 10 minutes over low heat. Remove from stove and let cool.

3. 3.

   Wash basil, shake dry, pluck leaves, blend with zucchini. Dice tomatoes finely and add to ricotta and eggs; mix well. Fill blossoms and gently twist tips closed.

4. 4.

   Place filled blossoms in a greased baking dish, drizzle olive oil, bake at 220°C center for about 15 minutes until blossoms lightly brown.