Zucchini Blossoms with Filling
Zucchini blossoms with filling is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 zucchini blossoms
- 300 g small zucchini
- 1 Shallot
- 2 Garlic cloves
- Salt
- Pepper (freshly ground)
- 0.5 bunch Basil
- 4 dried tomatoes (in oil)
- 200 g ricotta
- 2 Eggs
- 2 tbsp olive oil
- 12 baby zucchinis
- 30 g Butter
- 120 ml dry white wine
Instructions
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1.
Preheat the oven to 220°C with top and bottom heat. Wash the zucchini blossoms, pat them dry, and remove the inner stalks. Wash, trim, and coarsely grate the zucchini. Peel and finely dice the shallot and garlic; sauté in a little oil in a pan. Add the grated zucchini, season with salt and pepper, and simmer gently for about 10 minutes. Remove from heat and let cool.
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2.
Wash the basil, shake dry, pluck the leaves, and blend with the zucchini. Dice the tomatoes finely and add to the ricotta and eggs, then mix well into the zucchini puree. Spoon the mixture into the blossoms, carefully twist the tips closed. Place the blossoms in a greased baking dish, drizzle with olive oil, and bake for about 15 minutes until lightly browned.
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3.
Meanwhile wash the baby zucchinis and slice thinly. Heat butter in a pan and sauté the zucchini slices. Season with salt and pepper, deglaze with white wine, and simmer for 5 minutes. Plate on warmed dishes and top each plate with two zucchini blossoms.
