We stuffed them, baked them, ate them! They were accompanied by some lightly sauteed baby heirloom tomatoes, drizzled with reduced balsamic, and fresh basil.
|Stuffed Zucchini Blossoms|
5 ounces goat cheese, softened
3 Tablespoons Parmesan cheese, grated
2 teaspoons shallot, fined chopped
2 teaspoon fresh basil, chopped
2 teaspoon olive oil
squeeze of lemon juice
a few flakes of red chili pepper (optional)
freshly ground pepper and salt, if needed
Preheat oven to 350F.
Line a baking sheet with foil and grease olive oil.
In a medium bowl, mix the goat cheese, Parmesan, shallot, basil, olive oil, lemon juice, and pepper until well combined.
Spoon or pipe about 1-2 Tablespoons of cheese mixture into base of each blossom. Twist the tops and tuck under. Place on greased baking sheet.
Bake about 10-12 minutes. Lift each blossom with a spatula and transfer to serving dish.
Note: for garnish or salad, quickly saute tomatoes in a little olive oil, top with a drizzle of reduced balsamic and basil leaves.