Stuffed Zucchini Flowers

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Hey all! I’m happy to say that after a move and a couple of trips I’m finally back, set up in my new kitchen and ready to begin sharing recipes and stories with you all once again!

There are a few foods that always draw me in. Whether it’s their taste, their delicacy or their appearance, I definitely have a list of foods I can’t pass up. Zucchini flowers are a great example of this. They are so delicate and beautiful, yet somehow manage to be crispy on the outside, soft inside and all around delicious.

When I saw zucchini flowers at the farmer’s market last week, I just couldn’t leave without them. I’ve never made them myself before, but I figured with some cheese and breadcrumb I couldn’t go wrong.

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Stuffed Zucchini Flowers
6-8 zucchini flowers
3 slices of bread or 1 cup breadcrumbs
4 oz mozzarella cheese
1/2 onion
1 clove garlic
1/2 jalapeno (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg lightly beaten

1. Preheat oven to 350 degrees. Carefully open the flower and remove the stamen (long stem) from the inside.

2. Cut your slices of bread into small chunks and place it in a food processor, pulse until you have breadcrumb sized chunks (if you are using breadcrumb just skip this step).

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3. Separate the breadcrumb into two bowls, one will be for the stuffing and one will be for the breading.

4. Place the onion, garlic,jalapeno and cheese in the food processor and pulse until it becomes a mixture. Stir the mixture into the bowl with the bread crumb. Carefully spoon the mixture into each flower.

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5. Lightly beat the egg in a shallow bowl. Dip each flower into the bowl so the entire thing is covered. Then dip it into the other bowl of just breadcrumb. Place the breaded flowers on a baking sheet and bake at 350 for 20-25 minutes, until the breading starts to brown. Enjoy!

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Roasted Stuffed Tomatoes

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These roasted tomatoes are a very quick and easy appetizer or snack. They’re the perfect combination of the soft roasted tomato, slightly crunchy baked breadcrumbs and melted mozzarella – you pretty much can’t go wrong!

These were also a great way for me to incorporate an awesome lemon bergamot balsamic vinegar I bought and can not get enough of. My mom and I discovered an olive oil and balsamic tasting room in Alexandria, VA that any foodie in the DC area should check out! Olio has tons of different oils and vinegars for you to try out – flavors I never would have even thought of. I ended up purchasing the lemon bergamot because it has a nice citrus note to it. I’ve been looking for more and more ways to incorporate this balsamic into my dishes (so let me know if you have any suggestions)!

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Roasted Stuffed Tomatoes
6 Roma tomatoes
3 Tablespoons olive oil
1/2 small red onion finely chopped
1/4 cup Italian seasoned breadcrumbs
1/4 cup shredded mozzarella cheese
1 teaspoon balsamic vinegar
1/4 teaspoon salt

1. Preheat oven to 375 degrees. Cut each tomato in half lengthwise and scoop out the center. Place the hallowed out halves on a paper towel to draw out some of their moisture.

2. While the tomatoes are drying prepare the filling by combining the remaining ingredients in a small bowl.

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3. Place your tomato halves on a baking sheet covered with parchment paper. Carefully spoon the filling into each tomato.

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4. Bake for about 15 minutes, until the filling starts to look crisp and golden, enjoy!

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