This past week I was in my local Trader Joe's and discovered that they have baby zucchini. Yum I thought!
What to make with them?
I decided to do a riff on ricotta stuffed zucchini blossoms -- why not stuff the zucchini and then place the stuffed zucchini inside of a zucchini blossom -- decadent, flavorful, a treat inside of a treat inside of a treat. So let's going! What goes into the stuffing?
Filling:
1/2 lb Salvatore Brooklyn Ricotta
Chopped Chives
2 chopped asparagus
Basil
EVOO
Sel de la guerande
Fresh ground black pepper
Preheat oven to 300 degrees. Combine all of the filling ingredients and whip. Next up cut the zucchini length wise and scoop a small amount of your filling into the interior of the zucchini and take a long garlic chive, tie a little bow around the zucchini to keep your precious filling on the inside and then place your zucchini inside of its blossom. Brush the blossoms with a nice light coating of EVOO. Place in the oven on a roasting pan for fifteen to eighteen minutes or until golden brown. Enjoy this with a nice white wine, how's about Lieb Cellars Pinot Blanc from the North Fork of Long Island?
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