When our garden is producing more zucchini than I know what to do with, I started using the blossoms to make this appetizer.
Ingredients
Cooking spray
2 garlic cloves
1 cup part-skim milk ricotta cheese
1/2 cup grated fresh Parmesan cheese
1 Tablespoon fresh dill
1 1/2 Tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
16 large zucchini blossoms
Instructions
Preheat oven to 350 degrees. Remove stamen from flowers.
Spoon ricotta cheese onto several layers of paper towels; spread to 1/2 inch thickness. Cover with additional paper towels. Let stand 15 minutes. Scrape into bowl with rubber spatula. Stir in Parmesan cheese and next four ingredients. Fill each blossom with cheese mixture. Gently press edges of blossoms to seal in cheese. Place stuffed blossoms in 9x13 inch pan, coated with coating spray. Bake for 15 minutes.
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