- 8 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1 cup plain dry breadcrumbs
- 1 tablespoon 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 garlic clove, minced
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 16 baby zucchini with blossoms attached
- Lemon wedges
- 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.
- 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.)
- Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.