Oven-baked Stuffed Zucchini Flowers

Oven-baked stuffed zucchini flowers are a delicious and light dish. Here is the recipe.

Ingredients

• 12 zucchini flowers
• 250 g of ricotta
• 50 g of grated Parmesan cheese
• 1 egg
• 1 bunch of aromatic herbs (basil, parsley, marjoram), chopped
• Salt and pepper to taste
• Extra virgin olive oil
• Breadcrumbs (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Gently clean the zucchini flowers by removing the internal pistil and the external sepals; be careful not to break them. Quickly rinse them under running water and pat them dry.
3. In a bowl, mix the ricotta with the grated Parmesan, egg, chopped herbs, salt, and pepper until you get a smooth mixture.
4. Gently open each flower and fill the inside with the ricotta mixture using a teaspoon or a piping bag.
5. If desired, you can dip the end of the flower, the part with the filling, into breadcrumbs, for an extra crunch.
6. Arrange the stuffed zucchini flowers on a baking sheet lined with parchment paper and drizzle lightly with extra virgin olive oil.
7. Bake in the oven for about 15-20 minutes or until the zucchini flowers are golden brown and the filling is slightly puffed up.
8. Allow to cool before serving.

Curiosity

Zucchini flowers are a highly prized element in Italian cuisine, especially in central Italy. They are a seasonal delight and very versatile. Stuffed and cooked in the oven, they offer a lighter alternative to the classic fried version, without sacrificing flavor.