12-16 large zucchini blossoms
one 15-ounce tub ricotta cheese
1/4 cup finely chopped fresh basil
1/3 cup grated parmesan cheese (plus more for garnish)
salt and black pepper to taste
approx. 1/3 - 1/2 cup all-purpose flour
1 - 2 large eggs (beaten with 1 tablespoon water per egg)
approx. 1/3 - 1/2 cup dried breadcrumbs
olive oil as needed for frying stuffed blossoms
1 small to medium size zucchini, diced
olive oil for sauteing diced zucchini
small diced canned tomatoes as needed to add to sauteed diced zucchini (see hints below)
Use a medium size mixing bowl to combine one 15-ounce tub of ricotta cheese with 1/4 cup finely chopped fresh basil, 1/3 cup grated Parmesan cheese and a little salt and pepper to taste.
Squash blossoms need to be super fresh, and it's really best if you use them the same day they're picked, and you'll want to very carefully open each blossom and then use a teaspoon to lightly fill each one and then gently squeeze the open end to close it up. (See hints below.)
Once the blossoms are stuffed you want to dredge them lightly in a little all-purpose flour and then lightly in an egg beaten with one tablespoons of water and then lightly in dried breadcrumbs.
You could serve these with your favorite marinara sauce or saute some diced zucchini in a little olive oil and then add some canned diced tomatoes to that.
To cook the squash blossoms, add a generous amount of olive oil to a large nonstick pan on medium to medium high heat and gently fry the blossoms in batches until they're golden brown all around.
Then carefully serve them up over the sauteed diced zucchini with a little more grated Parmesan cheese over the top.
Use fresh diced tomato instead of canned and/or serve with jarred marinara sauce instead of the zucchini-diced tomato mix.
If you have a pastry bag on hand, fill it with the ricotta cheese mixture and pipe that into the opened blossoms. It's easier than using a spoon; just make sure the tip in the pastry bag isn't too small.