ZUCCHINI MAIN MEAL RECIPES RECIPES

Steps:

• Prepare the zucchini blossoms for stuffing by gently opening the leaves and pinching out the stamen inside each flower. Set the blossoms aside.
• For the filling, combine the ricotta, mozzarella, Parmesan, basil, lemon zest and 1/2 teaspoon salt in a medium bowl and stir to combine. Transfer to a sandwich-size resealable plastic bag and snip a small corner from one point at the bottom.
• Open the leaves of a blossom and pipe in about 1 tablespoon of filling (don’t overfill). Gently twist the top of the blossom to enclose the filling. Repeat with the remaining zucchini blossoms and filling.
• Pour about 1 inch of vegetable oil in a large nonstick skillet and heat to 360 degrees F. (If you don’t have an oil thermometer, you’ll know the oil is ready if you drop in a scrap of bread and it sizzles on contact and begins to brown after a few seconds.) Line a baking sheet with paper towels.
• For the batter, whisk the flour, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk in the seltzer to make a smooth batter.
• When the oil is ready, dip the zucchini flowers in the batter one at a time, letting excess batter drip back into the bowl. Add as many as will fit in the skillet without crowding. Fry, turning once, until the batter is light, crisp and golden, 2 to 3 minutes per side. Remove with a slotted spoon to the lined baking sheet to drain and repeat with the remaining blossoms.
• Serve warm with marinara for dipping.

Steps:

• Preheat the oven to 400°F. Meanwhile, start on the pesto.
• Add the parsley and garlic to a food processor. Pulse until it is chopped, scrapping down the sides occasionally.
• Add in the Parmesan and pine nuts. Pulse twice. Then turn the processor on and slowly drizzle in the 2 1/2 tablespoons of olive oil. Season with salt to taste.
• Tear off two 18-x-12-inch pieces of aluminum foil. Fold each in thirds lengthwise, and the reopen. Toss the zucchini slices and tomatoes with a bit of oil and some salt, and then divide between the two packets. Season both pieces of cod with salt and pepper and then place each on top of the vegetables. Spoon a tablespoon of the pesto on to of each.
• Bring the long ends of each packet to the middle and fold. Fold up the shorter sides, and crease to make sure nothing will spill out.
• Place both pouches on a baking tray. Set the tray in the oven and cook for 15 minutes.
• Carefully open the packets and slide all the contents into separate bowls.
• Drizzle with a bit more extra-virgin olive oil and serve.