Name: Zucchini Blossom Stuffed with Almond Ricotta and Fresh Herbs
Prep time: PT15-20M
Cook time: PT15-20M
Yield: 6 people
Cuisine: Italian
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

Zucchini Blossom Stuffed with Almond Ricotta and Fresh Herbs

These beautiful zucchini blossoms are easy and quick to make, perfect as a snack, appetizer, or side dish. The almond ricotta, besides being vegan, has a lovely tang that goes beautiful with the herbs and the delicate blossoms.

Course

Appetizers, Side Dishes

Cuisine

Italian

Servings	Prep Time
6people	15-20minutes

Cook Time

15-20minutes

Servings	Prep Time
6people	15-20minutes

Cook Time

15-20minutes

Ingredients

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

Instructions

Delicately remove the stem from the zucchini blossoms and set aside.
Finely chop the herbs, grate the cheese and zest the lemon.
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.
Pre-heat oven to 350 F.
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.
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.
Bake at 350 F for 15 - 20 minutes, until golden and crispy on the outside.
Allow to cool down for 5-10 minutes and enjoy.