Best 4 Baked Stuffed Zucchini Blossom Recipes

EASY STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
• Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.

ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN

Steps:

• 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. Transfer to large bowl. 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. Serve with lemon wedges.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
• open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
• Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
• Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
• Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
• Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
• Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
• Place finished blossom on paper towels to drain off any excess oil.
• Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

BAKED ITALIAN PUMPKIN BLOSSOMS STUFFED WITH RICOTTA (FIORI DI ZUCCA RIPIENI DI RICOTTA)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
• Remove stamens from blossoms, wash, and dry well.
• Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.