Stuffed Zucchini Flowers with a Creamy Ricotta Filling
Made with super fresh ingredients straight from the garden, this stuffed zucchini flowers recipe recipe is 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 whole milk ricotta Sheep's milk or Cow's milk is fine.
- ½ tsp ground nutmeg enough to sprinkle over the cheese
- 1 cup parmigiano reggiano
- 1 dash Salt more to taste
- 1 bunch of basil
- 2 Tbsp extra virgin olive oil for the sauce
- 1 cup Chopped cherry tomatoes
- 1 tbsp Balsamic syrup for plating
De-stem the flowers.
Mix the ricotta with parmesan, a dash of salt, and nutmeg in a separate bowl.
Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This basil pesto will be used for plating). Meanwhile, using a pastry bag or spoon, put the ricotta mixture (about 2-3 Tbsp) inside the center of the flower. Repeat with each flower.
Place the zucchini flowers in a single layer on a baking sheet, and place them in the oven, preheated at 350 degrees F for 2-3 minutes until the flowers are golden brown and the cheese has melted.
Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).
Top Tips For Making Stuffed Zucchini Flowers
Recipe from Convivio Rome
- Prepare the zucchini flowers by cleaning them before starting the recipe.
- Use a spoon or pastry bag to gently add the filling inside of each delicate flower. Don’t overstuff them, 2-3 tablespoons is perfect.
- If you need to store the zucchini flowers, place them in an airtight container along with a damp paper towel. Then lightly spray the paper towel so that it’s barely damp. Keep them in the fridge until you are ready to make them.
Serving: 3flowers | Calories: 230kcal | Carbohydrates: 4.9g | Protein: 16.4g | Fat: 16.3g | Sodium: 414.5mg | Fiber: 1g | Sugar: 0.3g