Baked Zucchini Blossoms

 

-Baby Zucchini Blossoms (look like miniature zucchinis, attached to flowers)

-Sauteed onions and freshly-minced garlic in olive oil (all should be golden brown)

-Ricotta Cheese

-Salt and pepper to taste

-Balsamic vinegar

 

Preheat oven to 275.

 

Wash the zucchinis, careful not to dislodge the flowers. 

 

Again carefully scoop out the insides of the flowers and discard.

 

Mix ricotta cheese with onion-garlic mixture and salt and pepper. 

 

Fill the flowers with this mixture.  You might want to use a small plastic spoon, as the flower hollows are narrow.

 

Once the hollows are tightly packed, twirl the tops/loose ends to close the flowers.

 

Lay carefully on a baking sheet.

 

Pour a splash of vinegar on the actual zucchinis.

 

Bake for approximately 20-25 minutes, or until the actual zucchinis are tender, but not mushy (you don't want to overcook the flowers).