Best 8 Zucchini Blossoms With Boursin And Fresh Tomato Vinaigrette Recipes

FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS

Steps:

• In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
• In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
• Season with salt and serve with your favorite marinara sauce or vinaigrette.

ZUCCHINI BLOSSOMS WITH BOURSIN AND FRESH TOMATO VINAIGRETTE

Steps:

• Rinse blossoms and trim a little of the hard stems.
• Spray a broiler-safe plate with cooking spray.
• Fill blossoms with cheese, gently close and pat into shape. Place on broiler-safe plate.
• Brush with olive oil. Broil until cheese melts and blossoms turn crisp, 5-10 minutes.
• Serve with tomato vinaigrette in center and between. Very very pretty.

ZUCCHINI BLOSSOMS WITH MIMOSA VINAIGRETTE

Steps:

• To make the mimosa vinaigrette: In a jar with a tight-fitting lid, add: the mandarin juice, Champagne vinegar, Dijon mustard, garlic, hot chile flakes, extra-virgin olive oil, wildflower honey, sea salt, and freshly ground black pepper. Close the jar tightly and shake vigorously for 30 seconds to emulsify.
• To make the zucchini blossoms: In a big bowl, combine the flour, onion powder, sea salt, honey brown beer, and egg. Whisk until smooth. Heat a 1/4-inch of extra-virgin olive oil in a frying pan over medium-high heat. Add a few drops of the beer batter to the oil. When the batter starts to sizzle, the oil has reached the appropriate heat for frying, 375 degrees F. Dip the zucchini blossoms in the honey brown beer batter and then delicately fry them for a few seconds, until they are golden on all sides. Remove the zucchini blossoms from the pan with slotted spoons and strain them on a wire rack to remove any excess oil. Lightly sprinkle with sea salt. Serve immediately with the dipping sauce on the side.

STUFFED ZUCCHINI BLOSSOMS WITH HEIRLOOM TOMATO SALAD

Steps:

• In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.
• Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed.
• In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.
• Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers.
• Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.
• Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
• What a delicious flower!

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Place all ingredients in blender and mix until well blended.

SUN-DRIED TOMATO VINAIGRETTE

Steps:

• Process all in a blender till smooth and pour over your favorite salad greens.

ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN

Steps:

• Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
• Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
• Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.

ZUCCHINI WITH PUMPKIN BLOSSOM CREAM SAUCE AND TOMATOES

Steps:

• Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.
• Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.
• Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.