It’s that time again. Seeing that here in southern California our weather is warmer than a lot of other places, summer vegetables are starting to appear at the farmers’ market. Of course it’s still too early for tomatoes, but zucchini have been around for a few weeks and with this versatile vegetable comes the added bonus of zucchini blossoms.
I usually stuff them with ricotta cheese, coat them in batter and deep fry, but this time I decided to try something different. Inspired by a starter we had in Lucca, I made a meat filling with veal and used this to stuff the sizable blossoms that I found out the market over the weekend. I knew I wanted to bake them, rather than frying so I set them in a baking dish on top of a little tomato sauce, covered with foil and popped them in the oven.
My filling was similar to a meatball. I used about a pound of ground veal, a handful of freshly grated Parmigiano-Reggiano, a clove of minced garlic, some chopped parsley, about two tablespoons fresh bread crumbs, one egg, salt and pepper. After mixing all of this together, I spooned the mixture into the blossoms, twisted the ends closed and that was it. I baked them covered with foil in a 350 oven for about a half hour. Although not exactly what I remember having in Lucca, these were delectable and I plan on making them again.
Since I was just cooking for two, I only stuffed eight blossoms. With the extra filling I made mini meatballs for another meal.