Vegeterian
Stuffed Zucchini Flowers
These stuffed zucchini flowers are baked in the oven and perfect for an aperitivo or a full-on meal.
These stuffed zucchini flowers are baked in the oven and perfect for an aperitivo or a full-on meal.
Prepare the Zucchini flowers.
Remove the stems from each zucchini flower gently, careful not to bruise the flower’s petals.
Remove any tough green parts surrounding the Zucchini flowers. Do not wash the flowers, and keep them dry at all times.
Place ricotta cheese in a colander and allow excess liquid to drain. In a medium-sized bowl, mix the ricotta, Parmesan, egg and yolk, and oregano.
Mix well and season to taste with salt, pepper and nutmeg. Set aside.
Line baking tray with parchment paper, set asude. Preheat oven to 180°. Fill pastry bag with Ricotta mixture, and stuff zucchini flowers to just under the top of the flower.
Using fingers, slightly pinch the top of the flowers/petals together, and twisting the petals to squeeze them closed.
Once zucchini flowers and filled and twisted closed, lay flat on prepped baking tray.
When all have been filled, bake in preheated oven for 10 minutes. Remove from oven, allow to rest a few minutes.
4.8 13 reviews
Beautiful on the table and cheap to make, which is a combination I do not often manage.
Light, quick, and it did not feel like a compromise dinner.
Worked well as part of a larger spread, and it needs nothing complicated alongside it.
One thing that helped me: start with the slowest step and organise everything else around it.
