Zucchini Blossoms Stuffed With Tomatoes And Parmesan Food

TOMATO STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

ZUCCHINI STUFFED TOMATOES

Steps:

• Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
• With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
• In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
• Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
• Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
• Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.

ZUCCHINI, ONIONS & TOMATOES WITH PARMESAN CHEESE

Steps:

• Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
• Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
• Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.

STUFFED, BAKED ZUCCHINI WITH TOMATOES AND RICE

Steps:

• Cut the zucchinis in half lengthwise.
• Cook them in a skillet with a small amount of water until just tender, about 5 minutes.
• Drain; cool; scoop out seeds.
• Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.
• Add tomato, rice, oregano, cayenne, and salt; mix well.
• Lightly sprinkle the zucchini halves with salt.
• Fill the zucchini with the mixture and top with grated cheese.
• Arrange the zucchini in a single layer in a buttered baking dish.
• Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Steps:

• Make tomato sauce:
• Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
• Prepare squash blossoms:
• Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
• Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
• Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
• Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
• For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
• Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don't overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
• Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don't have an oil thermometer, you'll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
• For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
• When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
• Serve warm with marinara for dipping.