📖 Instructions

1. Prepare the Ratatouille: Start by dicing the eggplant, zucchini, bell peppers, and onion into small, even pieces. Mince the garlic and chop the fresh herbs (thyme, rosemary, and parsley).
2. Sauté the Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Remaining Vegetables: Add the diced eggplant, zucchini, and bell peppers to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 10-12 minutes.
4. Stir in Tomatoes and Herbs: Stir in the crushed tomatoes, tomato paste, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and cover the skillet. Cook for 20-25 minutes, or until the vegetables are tender and the sauce has thickened. Don’t forget to stir occasionally to prevent sticking! At this stage, it should smell amazing! I promise. I know that sometimes vegetables can be intimidating, but trust me.
5. Cool the Ratatouille: Remove the skillet from the heat and stir in the chopped fresh parsley. Let the ratatouille cool slightly before stuffing the zucchini blossoms. This prevents the blossoms from wilting from the heat.
6. Prepare the Zucchini Blossoms: Gently rinse the zucchini blossoms under cold water and pat them dry with a paper towel. Carefully open each blossom and remove the stamen from the center. Be very gentle, as the blossoms are delicate and can tear easily.
7. Stuff the Blossoms: Using a small spoon or piping bag, carefully fill each zucchini blossom with the cooled ratatouille. Be sure not to overfill the blossoms, as they may burst during cooking. You want just enough filling to give them a nice shape.
8. Prepare the Breading (Optional): In a shallow dish, whisk together the flour, salt, and pepper. In another shallow dish, lightly beat the egg.
9. Bread the Blossoms (Optional): If you’re choosing to bread the blossoms, gently dredge each stuffed blossom in the flour mixture, then dip it in the beaten egg, ensuring it is fully coated. This step is optional but adds a crispy texture to the finished dish.
10. Cook the Blossoms: Heat the olive oil in a large skillet over medium heat. Carefully place the stuffed zucchini blossoms in the skillet, making sure not to overcrowd them. Cook for 2-3 minutes per side, or until the blossoms are lightly golden and the filling is heated through.
11. Drain and Serve: Remove the cooked zucchini blossoms from the skillet and place them on a plate lined with paper towels to drain any excess oil.
12. Serve Immediately: Serve the Ratatouille Stuffed Zucchini Blossoms warm, garnished with fresh herbs (such as parsley or basil). They make a delicious appetizer or light meal. You can also add a dollop of ricotta cheese or a drizzle of balsamic glaze for extra flavor.