Three Cheese Stuffed Zucchini Blossoms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 12 large squash blossoms
• 1 clove peeled garlic
• 1/4 teaspoon salt
• 3/4 cup ricotta cheese
• 1/4 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 1 tablespoon parsley
• 1 tablespoon basil
• ground black pepper
• 1 large egg, lightly beaten
• all-purpose flour
• light olive oil

Recipe

• 1 remove pistils from the blossoms, but leave the stems intact.
• 2 make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
• 3 carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
• 4 twist the petals together to seal.
• 5 finish stuffing all blossoms.
• 6 dip the blossoms 1 at a time into the beaten egg.
• 7 coat each blossom with flour.
• 8 in a medium skillet, add enough light olive oil to cover by 1/2 inch.
• 9 fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, drain on paper towels.