8 zucchini blossoms with baby zucchini attached (female blossoms)
8 teaspoons soft goat cheese, feta or ricotta
1 tablespoon butter
2 tablespoons shallot, minced
1 cup tomato, finely chopped
Salt and pepper to taste
A few leaves shredded basil (optional)
Gently open the zucchini blossoms and place a teaspoon of cheese in each then close the petals.
In a large skillet, soften shallot in the butter. Add the tomato and cook a few minutes until soft. Season mixture with salt, pepper and optional basil. Place stuffed zucchini blossoms on top of the sauce. Cover and cook over low heat until zucchini is just tender, about 10 minutes.
SOURCE: Recipe submitted by Kimberly Wright of Bar D Ranch