What to do with all that roving zucchini? Now you know. A little more labor intensive but so worth it. Delicious and quite the show stopper.
AuthorSusan Evans, Certified Clinical Herbalist
¼cupfeta or goat cheese
1/3cupshredded Parmesan cheese
flour for dredging
salt and pepper to taste
Heat enough oil to cover bottom of sauté pan. Sauté onion until soft, add garlic and sauté for a minute more. Add mixture to cheeses and mash with a fork to make a paste. Carefully open the zucchini flower and stuff the cheese inside. Press to close. In the clean sauté pan you used before, add enough oil to generously cover the bottom. Dip the blossoms with attached tiny zucchini (if they are there) into the egg and then into the flour, set aside, working quickly so the flour doesn’t get soggy,
Drop into pre-heated oil and brown on both sides, don’t cram the zucchini in the pan, serve immediately. Delicious!
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