Intriguing Zucchini Blossoms


I pulled the first zucchini of the year off my plant yesterday. I have done everything you can with zucchini’s, but I have never cooked zucchini blossoms. NPR has a delightful little post about them, including a FAQ:

What do zucchini blossoms taste like? Like squash perfume!
How can I tell if a blossom is ripe? It should look like a lily in a vase. Avoid blossoms that are wilted, crumpled or droopy.
How long will it stay fresh? Less than a day! Squash blossoms are delicate and ephemeral.

They suggest you “stuff each blossom with a cube of cheese, drizzle with olive oil and then bake at 350 degrees for 15 minutes.” Or you can make the following:
Easy Baked Squash Blossoms
Ingredients:

    1 egg
    1 cup ricotta
    handful of parsley and chives
    salt and pepper to taste
    olive oil
    zucchini blossoms


Directions:

Mix cheese, egg and spices together and stuff into zucchini blossoms. Twist the blossom ends. Drizzle olive oil over them and bake in a preheated oven at 450 degrees for 15 minutes. (Blossoms should be crisp and transparent.)

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