Zucchini Blossoms Stuffed with Tomatoes and Parmesan

Ingredients

• 16  baby zucchini with blossoms attached
• 1 cup breadcrumbs plain dry
• 2 large eggs lightly beaten
• 1 tablespoon thyme sprigs fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon pepper black
• 8 servings lemon wedges 
• 8 tablespoons olive oil extra virgin extra-virgin
• 1 large onion finely chopped
• 1 ounce parmesan cheese freshly grated
• 8 ounces plum tomatoes ripe seeded finely chopped
• 0.8 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil.
2. Heat 5 tablespoons oil in heavy large skillet over medium-high heat.
3. Add onion and sauté until translucent, about 5 minutes.
4. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes.
5. Transfer to large bowl.
6. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
7. 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).
8. Sprinkle any remaining breadcrumb mixture over baking dish.
9. Place zucchini atop breadcrumbs in dish.
10. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
11. Bake until zucchini are tender, about 30 minutes.
12. Serve with lemon wedges.