Carrabba's Restaurant Recipe
4 zucchini, cut in half lengthwise
1/4 cup extra virgin olive oil
1 small red onion, finely chopped
3 cloves garlic, minced
2 eggs, lightly beaten
4 zucchini blossoms, cut into strips
1/4 cup freshly grated Parmigiano Reggiano cheese
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh Italian parsley
4 tablespoons unseasoned fresh breadcrumbs
freshly ground black pepper
Preheat the oven to 350 degrees.
Hollow out the zucchini using a paring knife and dice the flesh, reserving in a bowl.
Heat the oil a large heavy skillet and saute the onions with the garlic for about 3 minutes. Add the diced zucchini and cook 3 minutes more. Season with salt and pepper and set aside to cool.
Combine the cool zucchini mixture in a bowl with the eggs, zucchini blossoms, cheese, thyme, parsley and two tablespoons of the bread crumbs. Season with salt and pepper.
Stuff the hollowed out zucchini with the mixture and sprinkle lightly with the remaining bread crumbs. Arrange on a baking sheet and drizzle with a little more oil. Bake for 20 to 30 minutes.