Zucchini Blossoms

I saw some amazing Zucchini Blossoms at the Farmer's Market and made stuffed them with a spicy ricotta mixture then baked them in a Tomato Sauce for a petite goutte. A small nibble to carry me through the end of the day proofing. I needed a break so I wrote down how I make these yummy treats.I am in the middle of multiple intense moments finishing my first cookbook entitled 'Cuisine of the Sun' and editing my Kickstarter campaign starting next week.  It has been an amazing and wild ride that never could have been accomplished without the love, support and hard work of my wife Lisa. The downside to looking at food, thinking of food, photographing food is that I get super hungry and start to drool. My mind wanders and I begin to crave things.(edit: the book is done and available here).[gallery columns="2" size="large" ids="4075,4073"]Give these easy to prepare stuffed zucchini blossoms a try this weekend!

Zucchini Blossoms stuffed with Ricotta

An amazingly easy recipe for Zucchini Blossoms stuffed with Ricotta in a Tomato Sauce

• 16 big fresh zucchini blossoms
• 16 ounces whole milk ricotta
• 2 ounces grated Parmesan
• 1/2 lemon (zest only)
• 12 mint leaves (chopped)
• 2 slices jalapeno (chopped fine)
• 1 tbsp fruity olive oil
• 1/2 teaspoon nutmeg (freshly grated)
• 2 cups tomato sauce

1. Mix together ricotta, parmesan, lemon zest, mint leaves, jalapeno, olive oil, and nutmeg. Taste and season with sea salt and black pepper.

2. Put everything into a pastry bag OR a big ziplock. If using a ziplock, cut a corner out of one side to make a 'quick' pastry bag.

3. Pipe into zucchini blossoms and twist ends to seal.
4. Pour tomato sauce into baking dish.

5. Lay blossoms in a baking dish and bake in a moderate oven (400 degrees or so) for 5 to 10 minutes, or until warmed.