ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN

Zucchini Blossoms Stuffed with Tomatoes and Parmesan image

Yield Makes 6 to 8 servings

Number Of Ingredients 12

8 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 cup plain dry breadcrumbs
1 tablespoon chopped fresh thyme
8 ounces ripe plum tomatoes, seeded, finely chopped
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 large eggs, lightly beaten
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
16 baby zucchini with blossoms attached
Lemon wedges

Steps:

Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.