Crispy Ricotta-Stuffed Zucchini Blossoms with Lemon Panko Crust

Ingredients

- 1 cup Panko breadcrumbs
- 1 tablespoon Italian seasoning
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup whole-milk ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 medium zucchini
- 10 ounces penne pasta

Instructions

1. Prepare the Breadcrumb Mixture:
Combine the Panko breadcrumbs and Italian seasoning in a bowl. Pour the melted butter over the mixture and stir until evenly coated. Set aside.

2. Prepare the Ricotta Filling:
In a separate bowl, mix the whole-milk ricotta cheese, lemon zest, lemon juice, 1 tablespoon of olive oil, kosher salt, and black pepper. Stir until smooth and well combined.

3. Prepare the Zucchini:
Cut the zucchini into 3-inch slices. Using a spoon, hollow out each piece, creating a small cavity for the ricotta filling.

4. Fill the Zucchini:
Carefully fill each hollowed zucchini piece with the ricotta mixture using a spoon or piping bag. Once filled, press each top into the prepared breadcrumb mixture to create a crunchy crust.

5. Saute the Zucchini Blossoms:
In a large skillet, heat the remaining olive oil over medium heat. Carefully add the stuffed zucchini pieces, crust side down. Saute for 5 to 7 minutes until the crust is golden brown and the zucchini begins to soften.

6. Cook the Pasta:
While the zucchini is cooking, bring a pot of salted water to a boil, then add the penne pasta. Cook for about 10 minutes or until al dente. Drain and set aside.

7. Combine and Serve:
Once the zucchini is ready, remove from the skillet and set aside. In the same skillet, add the cooked penne pasta and gently toss to coat in the remaining lemony oil and breadcrumbs. Divide the pasta onto plates, topping with the crispy stuffed zucchini blossoms.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes

- Cooking Time: PT30M
30 minutes

Total Time

- PT45M
45 minutes

Type of Dish

- Dinner

Keywords

1. Ricotta-stuffed zucchini
2. Lemon panko crust
3. Sauteed blossoms
4. Zucchini dinner recipe
5. Italian-inspired dish
6. Crispy stuffed vegetables
7. Gourmet zucchini recipe
8. Penne pasta dinner
9. Simple dinner recipe
10. Elegant vegetable dish

Recipe Yield

- Feeds 4 adults

Calories

- Total: 1,800 calories

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