Ingredients
8
tbsp extra-virgin olive oil
1
large onion, finely chopped
1
cup plain dry breadcrumbs
1
tbsp chopped fresh thyme
8
ounces ripe plum tomatoes, seeded, finely chopped
1/3
cup freshly grated Parmesan cheese (about 1 ounce)
2
large eggs, lightly beaten
1/4
tsp ground black pepper
16
baby zucchini with blossoms attached
Directions
1.
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.
2.
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.)
3.
Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.
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