Stuffed Zucchini Blossoms with Almond Ricotta
These stuffed zucchini blossoms with almond ricotta are a perfect quick and delicious summer meal!
Ingredients
Marinara
- One 28-oz can of crushed (or diced) organic tomatoes
- 3 cloves of garlic, minced
- a spray of oil (or 1 tbsp oil, per your liking)
Stuffed Zucchini Blossoms
- 10-20 zucchini blossoms
- about 1.5 cups almond ricotta See blog for recipe (notes below)
- handful of chives, minced
- handful of basil, chiffonade
- salt, pepper and chili flakes to taste
Instructions
Make the marinara
- Heat a skillet to medium high heat (not high, as it can burn the garlic). Spray with a touch of neutral oil (I use grapeseed) or if you prefer the taste of oil, feel free to add 1 teaspoon of oil.
- As the oil shimmers, add in the garlic and a pinch of salt. Cook the garlic for about 30 seconds, or until fragrant. Stir often so it doesn't burn.
- Add in the tomatoes gently (they tend to spatter if the heat is too high).
- Simmer for about 5 minutes.
- Add the torn basil leaves and stir until softened.
- Add salt/pepper/chili flakes to your liking.
Stuff the zucchini blossoms
- Add the chives and basil to the ricotta. Taste for seasoning and add salt/pepper to your liking.
- Remove the stamens from the zucchini. Stuff the zucchini blossoms with about 1 tablespoon of ricotta mixture each. The size of zucchini blossoms differs, so you may end up with more or less ricotta left over.
- Heat a frying pan (cast iron works best since it's nonstick) until hot. Spray with a touch of neutral oil (I use grapeseed) or if you prefer the taste of oil, feel free to add 1 teaspoon of oil. Add the stuffed blossoms, one by one, but keep them from touching. Sear them on one side, for about 3 minutes of so, then flip. Continue doing so with all of the zucchini blossoms.
Serving
- To a plate or bowl, add some sauce. Place the stuffed zucchini blossoms on top. Enjoy!
Notes
Almond ricotta recipe can be found here:
http://littlebitesofjoy.com/almond-ricotta/