Most times, if you come across fresh zucchini with their blossoms, you separate the zucchini from the blossoms, do as you will with the zucchini, and fry the blossoms. Here we instead use the two together, and though the recipe is a bit unusual, it is good.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 8 small zucchini, with their blossoms
- 1 medium eggplant
- 1 clove garlic
- A small bunch parsley
- 2 ripe, juicy plum tomatoes
- 2 tablespoons bread crumbs
- 1 tablespoon grated Parmigiano
- Broth
- Olive Oil
- Salt and pepper to taste
Preparation:
Preheat your oven to 360 F (180 C).
Carefully wash the zucchini, pat them dry, and halve them lengthwise, halving their blossoms as well. Using a spoon, scoop out the pulp from the zucchini, and place the shells in an oven-proof dish.
Peel and dice the eggplant. Mince together the eggplant, zucchini pulp, parsley, and garlic. Heat a few drops of oil in a pan and sauté the minced mixture until it is cooked (about 10 minutes). When it is, remove the mixture from the fire, stir in the grated cheese and bread crumbs, and season it to taste.
Peel the tomatoes and cut them into slices; set them aside.
Fill the zucchini halves (and the blossoms too) with the eggplant mixture and lay two or three slices of tomato across each zucchino. Sprinkle the zucchini with a few drops of olive oil, and bake them for 45 minutes to an hour. To keep the zucchini from drying out, sprinkle them with a tablespoon of broth after a half hour.
Carefully wash the zucchini, pat them dry, and halve them lengthwise, halving their blossoms as well. Using a spoon, scoop out the pulp from the zucchini, and place the shells in an oven-proof dish.
Peel and dice the eggplant. Mince together the eggplant, zucchini pulp, parsley, and garlic. Heat a few drops of oil in a pan and sauté the minced mixture until it is cooked (about 10 minutes). When it is, remove the mixture from the fire, stir in the grated cheese and bread crumbs, and season it to taste.
Peel the tomatoes and cut them into slices; set them aside.
Fill the zucchini halves (and the blossoms too) with the eggplant mixture and lay two or three slices of tomato across each zucchino. Sprinkle the zucchini with a few drops of olive oil, and bake them for 45 minutes to an hour. To keep the zucchini from drying out, sprinkle them with a tablespoon of broth after a half hour.
