Baked Zucchini Flowers with a Creamy Ricotta Filling
Made with super fresh ingredients straight from the garden, this is a simple recipe that’s sure to impress. It works well as an appetizer for guests, or you can even serve it as a light dinner or lunch along with some crusty whole grain bread and a salad.
Servings: 4 servings
- 12 zucchini flowers
- 500 g fresh ricotta Sheep's milk or Cow's milk is fine. We used whole milk ricotta in our class, but at home I'd probably use part skim
- ground nutmeg enough to sprinkle over the cheese
- 1 cup parmigiano reggiano
- Salt pepper to taste
- 1 bunch of basil
- 2 Tbsp EVOO for the sauce
- Chopped cherry tomatoes
- Balsamic syrup for plating
De-stem the flowers.
Mix the ricotta with parmesan, a dash of salt, and nutmeg.
Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This will be used for plating). Meanwhile, put the ricotta mixture (about 2-3 Tbsp) inside each flower.
Put zucchini flowers in the oven, preheated at 350 degrees Farenheit for 2-3 minutes until the flowers are slightly cooked and the cheese has melted.
Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).
Serving: 3flowers | Calories: 230kcal | Carbohydrates: 4.9g | Protein: 16.4g | Fat: 16.3g | Sodium: 414.5mg | Fiber: 1g | Sugar: 0.3g