Baked stuffed zucchini flowers – an irresistible delicacy
I have always loved stuffed zucchini flowers, but I usually ate it once in a while, as I do not eat fried food often and the baked ones I tried weren’t that good.
Some days ago I saw an inviting photo of stuffed zucchini flowers on Instagram and…it is just delicious! I have already prepared it three times since then. It is so tasty that you just can’t resist.
The other day I prepared them for lunch for me and my son and, as he was late, while in the kitchen I ate half of the whole! I just couldn’t resist.
I could eat them so freely because they are light. The kind of healthy and tasty food that I love. It is stuffed with ricotta and it is also very quick to prepare.
I saw them in an Instagram story of Carlotta e il Bassotto Italian blog. She was so cute that promptly sent me the quantities and I made them the very same day. Besides our passion for cooking, we also have another common passion: dogs! Bassotto means basset, the dog breed. I may think about including my Yoko in the blog too …(in the meanwhile we have also Linda, who is 8 months old).
- (considering 5 per person):
- 20 zucchini flowers
- 250 g ricotta cheese
- 1 egg
- 4 Tbsp of grated Parmesan cheese
- more cheese to spread above
- extra virgin olive oil
- Carefully eliminate the pistils of the zucchini flowers and lightly wash them.
- Turn on the oven 356°F/180°C.
- In a bowl, mix ricotta with egg and 4 Tbsp of grated Parmesan cheese. Put the mixture inside a sac a poche.
- Cover a baking tray with parchment paper or, if you prefer, grease a baking pan.
- Take each flower and, carefully, using the sac a poche, fill it with ricotta and then make a light twist to close the stuffing. Put it on the baking tray and repeat with the other ones.
- Spread some grated cheese over them all and a thread of extra virgin olive oil.
- Bake for about 20 to 30 minutes, until golden.
- Serve as a side, but it can also be a good starter.
- Buon appetito!