Name: Zucchini Blossoms Stuffed with Tomatoes and Parmesan
Yield: Makes 6 to 8 servings
Ingredients: 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

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Zucchini Blossoms Stuffed with Tomatoes and ParmesanBrian Leatart

(Fiori di Zucca Ripieni)

Of all the aspects of Tuscan cuisine, not one stands out as much as its overwhelming variety of fresh vegetables. Zucchini is a favorite, of course, and so are the blossoms. The sweet, succulent flowers are prepared in countless ways, including fried, sautéed and, as in the following recipe, stuffed and baked. If you don't have zucchini in your garden, look for the blossoms in the supermarket or at a farmers' market. They are usually sold still attached to baby zucchini, which is how they are used in this recipe.

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