Summertime Cravings: Zucchini
Huzzah! The time has finally arrived again for gorgeous farm-fresh fruits and vegetables to begin flooding our neighborhood farmer’s markets. Soon this baker’s heart and belly will be filled with raspberries and apricots, but for now let us turn to the savory side of summer’s bounty with zucchini and all it can offer.
When looking for zucchini at the farmer’s market or grocery, bigger is not better. The most succulent options are found in the smaller sized, no more than 8 inch long– otherwise you might be in for a watery, bland zuke. Look for a beautiful, bright green colored zucchini that is firm but not hard to the touch.
And don’t forget the blossoms! These tender flowers are just sturdy enough to hold delicious fillings, and serve as an impressive and intensely satisfying appetizer to any summer dinner. Make sure you’re ready to use them the same day as purchase, because the lifetime of these lovely flowers is sweet and short.
Baked Stuffed Zucchini Blossoms
Serves 4
Ingredients:
Zucchini Blossoms- 12-16 flowers
1 cup Low-fat Ricotta
½ cup grated Parmesan
2 Egg yolk
2-4 tbsp Fresh basil and parsley, finely chopped
2 tbsp Sun-dried tomato, finely chopped
4 cloves Garlic, minced
½ tsp Dried Chili flakes or more to taste
Salt + pepper, to taste
2 Egg whites
1 cup Panko breadcrumbs (Italian is ok)
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Remove the stamen from inside the blossoms, taking care not to rip the petals. Leave the stems on for easy handling.
Separate your eggs. Place the whites in a small, shallow bowl and whisking (briefly, but vigorously) to break up the proteins. In a separate, similarly sized bowl place your bread crumbs.
Mix together the ricotta, parmesan, egg yolks, herbs, sun-dried tomatoes, and garlic. Season with salt and pepper to your taste. Fill a ziploc bag (or pastry bag, if you have one handy!) with the mixture and snip off a corner to create a hole roughly the diameter of a sharpie.
Fill the blossoms from the petals’ opening, taking care not to overstuff. Lightly pinch the tip of the petals.
Dredge in the egg white, making sure the coating is light and all over. Follow by dredging in the breadcrumbs.
Set filled and dredged blossoms on the baking sheet, and bake in oven for 15-20 minutes until golden.
Serve with delight, and possibly some tomato sauce for dipping!
by MacKenzie Patton-Donnelly