List of Ingredients
- 5 OZ. of potatoes
- 4 OZ. of green beans
- 4 OZ. of trombetta zucchini
- 1/2 C. of grated Grana Padano cheese
- 2 TBSP. of softened butter
- 24 of squash blossoms
- 1 egg
- Garlic
- Basil
- Marjoram
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the potatoes, zucchini and green beans into small, equal-sized pieces. Bring a pot of water to a boil and cook the potatoes for 4 minutes, then add the green beans and, after 2-3 minutes, add the zucchini; cook everything for 10 more minutes.
Finely chop 1/2 clove of garlic with the leaves from 3-4 sprigs of marjoram and 5-6 basil leaves. Drain the vegetables, dry well and mash with a potato masher. Beat the egg with the Grana Padano cheese and the chopped garlic-herb mixture, then add the mashed vegetables, the butter and a pinch of salt and pepper, creating a soft filling.
Open the squash blossoms delicately, without removing the pistil, stuff with the filling using a pastry piping bag, then close the blossoms by twisting the petals. Arrange the stuffed blossoms in an oven-safe serving dish lined with parchment paper, drizzle with a little oil and bake at 450 °F for 8-10 minutes. Remove from the oven and serve with a pinch of pepper and fresh marjoram.