Directions
Step 1
Reduce the zucchinis into ΒΌ-inch cash, place on a clear kitchen towel, and depart to dry at room temperature for twenty-four hours.
Step 2
Gently rinse the zucchini flowers. Take away the stems and coarsely chop them. (Set the flowers apart.) In the meantime, place a rack within the heart of the oven and preheat to 350Β°F.Β
Step 3
To a medium skillet set over medium warmth, add 2 tablespoons of the oil, the vegetable broth, and the chopped stems and cook dinner till the stems are tender, about quarter-hour. Switch to a blender, add the scallions and a couple of extra tablespoons of the oil, mix till easy, and season to style with salt.Β
Step 4
In a small bowl, stir collectively the ricotta and mint and season to style with salt. Fill the zucchini flowers evenly with the ricotta combination and switch to a parchment-lined baking sheet. Sprinkle the pecorino evenly over the flowers and bake till the flowers are mild golden brown, about 8 minutes.Β
Step 5
To a medium skillet set over medium-high warmth, add the remaining tablespoon of oil. When it’s scorching, working in batches, add the zucchini cash and cook dinner, flipping as soon as, till golden brown on each side, about 5 minutes per batch.
Step 6
To serve, dollop the zucchini-stem cream evenly onto 4 plates, utilizing the again of a spoon to unfold barely. Divide the zucchini flowers and cash among the many plates and serve heat.
