Baked Zucchini Blossoms with Orange Mint Ricotta

A simple gluten free recipe for all those lovely Zucchini blossoms that are appearing in our Farmer's Market now. I served...
Francois de Melogue at www.EatTillYouBleed.com

A simple gluten free recipe for all those lovely Zucchini blossoms that are appearing in our Farmer's Market now. I served in with a simple tomato sauce.

Ready in
45 m
472
Calories Per Serving
Deliver Ingredients
Makes
four servings

Notes

I use a vallee des baux olive oil or something like Mere Goutte or Lorenzo #3. Look for these online or in any speciality food store

Ingredients

for the blossoms

  • 16 Zucchini Blossoms
  • 16 Ounces Whole Milk Ricotta
  • 1 Orange, zested
  • 10 Mint Leaves, chiffonade
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Serrano Pepper, seeded
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1 Teaspoon Aleppo Pepper

for the tomato sauce

  • 2 Tablespoons olive oil
  • 1 sweet onion
  • 28 Ounces San Marzano tomatoes, canned whole
  • 1 Orange, juiced
  • sea salt
  • black pepper
  • 2 Tablespoons sweet butter

to finish

  • 1 Tablespoon extra virgin olive oil, fruity

Directions

for the blossoms

Mix the ricotta, orange zest, chiffonade of mint leaves, extra virgin olive oil and serrano pepper in a bowl. Season with sea salt, black pepper and Aleppo pepper. Fill a pastry bag with a medium sized plain tip. Hold a zucchini blossom with your hand and pipe in ricotta mixture till 2/3 full. Twist the tips of the flower and lay in an oiled oven-proof serving dish. Bake for 20 minutes at 375 degrees.

for the tomato sauce

Heat olive oil in a non reactive saucepan. Add chopped onion and cook till translucent, about five minutes. Puree tomatoes in the can with a burr mixer. Add tomatoes to onions along with orange juice. Bring to a boil, then reduce and simmer for 45 minutes. Season with sea salt and black pepper and finish by whisking in butter.

to finish

Spoon a little sauce around the hot zucchini blossoms. Drizzle with a little bit of a fruity olive oil. Serve the remainder of the sauce on the side.

Baked Zucchini Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Baked Zucchini Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
35g
53%
Sugar
16g
N/A
Saturated Fat
15g
75%
Cholesterol
73mg
24%
Protein
16g
33%
Carbs
28g
9%
Vitamin A
295µg
33%
Vitamin B12
0.4µg
6.6%
Vitamin B6
0.4mg
19.3%
Vitamin C
69mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
4mg
19%
Vitamin K
32µg
39%
Calcium
319mg
32%
Fiber
6g
23%
Folate (food)
88µg
N/A
Folate equivalent (total)
69µg
17%
Iron
2mg
10%
Magnesium
57mg
14%
Monounsaturated
16g
N/A
Niacin (B3)
2mg
9%
Phosphorus
271mg
39%
Polyunsaturated
2g
N/A
Potassium
881mg
25%
Riboflavin (B2)
0.3mg
19%
Sodium
1149mg
48%
Thiamin (B1)
0.2mg
12.6%
Trans
0.2g
N/A
Zinc
2mg
13%