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Stuffed Squash Blossoms

Fiori di Zucca Ripieni

Nobody hated zagoots,\r\nzucchini, more than I did when I was a kid. \r\nZagoots was a dialect word for zucchini, and Grandma Galasso made sure\r\nwe ate not only zucchini but its flower blossoms as well!  Every summer we could count on this showing\r\nup on the table, because Grandma always picked the male blossoms of the\r\nzucchini plant, which would not bear fruit. \r\nYou can buy the blossoms in some markets.  Or use hollowed-out zucchini and fill it with\r\nthis stuffing.



Serves 4



8 zucchini blossoms


1 tablespoon butter

1/4 cup toasted freshbread crumbs



2 tablespoons Filippo Berio olive oil

2 teaspoons mincedgarlic

1/4 cup diced redonion

2 cups diced zucchini

1 large egg, beaten

1/4 cup toasted freshbread crumbs

1/2 cup dicedProvolone cheese  (About 2 ounces)


8 tablespoons (1stick) butter, melted



Open up each zucchiniblossom and carefully remove the stamens and pistils.  Rinse very gently in cold water, drain, andset aside.


In a frying pan, meltthe 1 tablespoon butter and fry the bread crumbs until golden brown.  Set aside.


To make the stuffing,in a large frying pan, heat the olive oil. Add the garlic and sauté until soft. Add the onion and zucchini and sauté until barely tender, about 3minutes.  Remove the mixture to a bowl,add the remaining stuffing ingredients, and mix well.


Preheat the oven to350°F.


Fill the cavity ofeach zucchini blossom with about 3 tablespoons of the stuffing mixture.  Fold the tips of the blossom over and securethem with a toothpick.  Place the blossomsin a buttered baking dish, and drizzle them with the melted butter.  Cover the dish with foil and bake for 15minutes.  Remove the foil, sprinkle overthe buttered crumbs, and bake for 5 more minutes.  Serve immediately.


This recipe is from Ciao Italia byMary Ann Esposito, published by William Morrow and Company, Inc., in 1991.


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