About the Recipe
Delicious Gluten-Free Baked Stuffed Zucchini Blossoms, filled with a creamy ricotta cheese, offer a delightful culinary experience. Instead of frying, these blossoms can be baked, enhancing their flavor and providing a lighter option for those mindful of their dietary choices.
Once filled, the blossoms are expertly dredged in a light egg wash, allowing the breadcrumbs to adhere perfectly. Choosing the right breadcrumbs can contribute a wonderful crunch and texture that contrasts beautifully with the soft, creamy filling.
After coating, place the blossoms on a baking sheet and bake in the oven until they achieve a stunning golden brown color, indicating crispiness and readiness to be enjoyed. The baking process ensures they are cooked through while preserving the delicate nature of the blossoms, allowing their natural flavors to shine.
These baked zucchini blossoms make an exquisite antipasto, perfect for sharing with friends and family at gatherings or special occasions. They can also serve as a delightful side dish, complementing a variety of main courses, from grilled meats to fresh salads. The combination of textures and flavors in each bite is sure to impress anyone fortunate enough to taste them. Whether served warm from the oven or at room temperature, these zucchini blossoms are a versatile addition to any meal, showcasing the beauty and deliciousness of seasonal produce.
Ingredients
12 large zucchini blossoms
For the filling
1 cup ricotta
2 tablespoon grated Pecorino Romano cheese
handful fresh basil leaves chopped
1 large egg
⅛ teaspoon salt
pepper to taste
For dredging
1 large egg
½ cup dry unseasoned breadcrumbs
pinch each salt and pepper
3 tablespoon olive oil for greasing the pan and drizzling on top
Preparation
Prepare the zucchini blossoms by trimming the thin green leaves at the base and carefully pulling out the yellow pistil at the center. This will likely create a vertical tear in the blossom. Rinse it thoroughly and place it on paper towels to dry.
Preheat your oven to 400 degrees Fahrenheit. Then, generously grease a large rectangular baking dish with olive oil.
Prepare the filling by combining ricotta cheese, grated Pecorino Romano cheese, an egg, freshly chopped basil, salt, and pepper in a bowl.
To stuff the blossoms, place the filling in a freezer bag with the tip cut off (or a pastry bag) to pipe it into the blossoms. Alternatively, you can use a spoon or even your fingers to fill each blossom.
Pipe approximately 1 tablespoon of filling into the bottom half of each blossom.
Then, twist the top of the blossoms to seal them. Repeat this process with the remaining blossoms.
To dredge, prepare two bowls: one with a beaten egg and the other with dried, unseasoned breadcrumbs.
Add a pinch of salt and pepper to each bowl.
Carefully dip each filled blossom first into the egg wash, allowing excess egg to drip off. Then, roll it in the breadcrumbs.
Place the blossoms on the prepared baking dish.
Lightly drizzle the top of the blossoms with olive oil.
Bake for 20 minutes until golden and crisp. Serve hot.
Notes