Zucchini Salad Pita Pockets
The recipe Zucchini Salad Pita Pockets can be made in roughly 30 minutes. One serving contains
Zucchini Blossoms Stuffed With Ricotta and Basil
Ingredients
- 1 dozen zucchini flowers, freshly picked
- 12 ounces fresh ricotta, the best you can get
- 5 ounces grated sheep's cheese, or use Parmesan or Grana Padano
- 2 egg yolks
- 1/4 cup shallot, very finely diced
- 2 cloves garlic, pressed
- 1/3 cup chiffonade of fresh basil
- salt and pepper to taste
- 1/4 cup very flavorful olive oil
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