Ricotta-Stuffed Zucchini Blossoms
Ricotta-stuffed squash blossoms—featuring crispy fried zucchini coins—are our answer to an overabundance of the late-summer vegetable.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Kitchen towel
- Oven
- Chef's knife
- Cutting board
- Skillet
- Blender
- Mixing bowl
- Measuring spoon
- Measuring cup
- Parchment paper
- Baking sheet
- Spoon
- Spatula
- Plate
Ingredients
- 2 medium zucchinis
- 8 zucchini flowers, with stems
- ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
- ¼ cup vegetable broth
- 3 scallions, ends discarded, cut into 3-in. lengths
- Kosher salt
- 2 cups sheep’s milk ricotta
- 1 mint sprig, finely chopped
- ¼ cup grated Pecorino Romano
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