One of my favorite things of summer are the exquisite zucchini blossoms! I have eaten them batter dipped and fried as well as stuffed and baked. For this recipe I chose to stuff them with creamy, sweet manouri and salty mizithra cheeses.
Manouri is a soft, creamy and sweet cheese that is the byproduct of feta. It is primarily produced in the region of Thessalia & Macedonia, Greece.
Mizithra is a sweet cheese that is similar to ricotta, but can be aged and salt-dried. I used the salt-dried version for this dish. Greeks love to grate that over pasta.
The two cheeses offer a beautiful balance of flavor in this dish. I do not add any salt to the mixture because the mizithra is quite salty.
12 zucchini blossoms
3/4 cups of Manouri cheese
1/4 cup of grated salt aged Mizithra cheese
1 spring onion
2 sprigs of fresh thyme
2 sprigs of fresh oregano
A few mint leaves
Black pepper to taste
Drizzle of extra virgin olive oil
Wash your zucchini blossoms in cold water & allow them to dry on paper towels.
In a mixing bowl mix all of the ingredients for the stuffing.
Open the flowers and using your clean hand, pinch a bit of the cheese mixture and stuff it inside, closing the blossoms afterwards.
Line then up in a parchment lined baking pan and. Drizzle with olive oil.
Bake them at 350 F for 45 minutes.