Jennifer has an abundance of zucchini and is putting the blossoms to good use. This gorgeous arrangement of fresh zucchini blossoms stuffed with ricotta and parmigiano is accented with bright cherry tomatoes and scented with lemon and basil. It’s a dish that never fails to impress—both for how gorgeous it is and how shockingly simple it is to prepare.
about 15 zucchini flowers
500g (1lb) ricotta
1/2 c grated parmigiano reggiano
1 T lemon zest
2 T chopped basil
1 t salt
2 T extra virgin olive oil (+ more for drizzling)
1 c sliced cherry tomatoes
-Carefully pull the stamens out of all the flowers
-Mix the ricotta, parmigiano, lemon zest, basil and olive oil. Carefully stuff into the blossoms.
-Place the blossoms in a baking pan. Scatter the tomatoes around and sprinkle with a little salt and extra virgin olive oil.
-Bake in the oven at 350 for about 15 minutes.