Stuffed Zucchini Blossoms

Name: Stuffed Zucchini Blossoms
Total time: 1800 s
Yield: 9 stuffed blossoms
Ingredients: 9 zucchini blossoms; 7 oz (200 g) cream cheese (or ricotta); 5-6 sun-dried tomatoes; 5-6 almonds; 9 slices smoked mozzarella cheese; 2-3 tablespoons gluten-free breadcrumbs (about 15-25 g); as needed Extra virgin olive oil,

Arianna Busi @ariannabusi

Bologna

A vegetarian recipe I saw on social media and tried to recreate… they turned out really delicious!

Arianna Busi @ariannabusi

Bologna

A vegetarian recipe I saw on social media and tried to recreate… they turned out really delicious!

Saved

Ingredients

30 minutes

9 stuffed blossoms

9zucchini blossoms
7 oz (200 g)cream cheese (or ricotta)
5-6sun-dried tomatoes
5-6almonds
9 slicessmoked mozzarella cheese
2-3 tablespoonsgluten-free breadcrumbs (about 15-25 g)
as neededExtra virgin olive oil,

Saved

Steps

30 minutes

1

Clean the zucchini blossoms and place them in muffin cups.
2

Blend the almonds, sun-dried tomatoes, and cream cheese. Then add a couple of tablespoons of gluten-free breadcrumbs to make the mixture firmer.
3

Place half a slice of smoked mozzarella at the bottom, add a spoonful of the filling, and top with the other half of the mozzarella slice.
4

Close the blossoms by pressing them well and secure with a toothpick. Drizzle with olive oil and sprinkle with breadcrumbs.
5

Bake at 400°F (200°C) with convection for 15 minutes.
6

Ready to serve!