Zucchini Blossom Stuffed with Almond Ricotta and Fresh Herbs

Ingredients

• 18 zucchini blossoms
• 1 pack (8 oz) almond ricotta or dairy ricotta
• 1 egg
• 2 leaves Fresh basil
• 2 small sprigs fresh thyme I have used lemon thyme
• 1 small sprig Fresh dill
• 1 tbsp Chives
• 1 Lemon zest
• 1 pinch coconut sugar
• 2 tbsp Parmigiano vegan or dairy
• salt and pepper to taste
• 2 tbsp Bread crumbs
• extra-virgin olive oil to drizzle the blossoms

Instructions

1. Delicately remove the stem from the zucchini blossoms and set aside.
2. Finely chop the herbs, grate the cheese and zest the lemon.
3. In a mixing bowl, mix the above with one egg and the almond ricotta. If using dairy ricotta, drain it for at least 30 minutes before making the dish.
4. Pre-heat oven to 350 F.
5. Delicately fill the zucchini blossom with one tsp of filling, making sure to close its petals when done. Don't worry if it isn't perfect, the petals will protect the filling, and thanks to the egg, it won't ooze out.
6. Arrange the blossoms on a baking sheet lined with parchment paper, then sprinkle the bread crumbs on the blossoms and lightly drizzle them with extra-virgin olive oil.
7. Bake at 350 F for 15 - 20 minutes, until golden and crispy on the outside.
8. Allow to cool down for 5-10 minutes and enjoy.