Baked Zucchini Flowers

Baked zucchini flowers are a light and tasty dish. Here’s the recipe to prepare them with an all-Italian touch.

Ingredients

• 12 fresh and clean zucchini flowers
• 150g of ricotta
• 50g of grated parmesan
• 1 egg
• 10 fresh basil leaves
• Salt and pepper to taste
• Extra virgin olive oil
• Breadcrumbs (optional)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, blend the ricotta with the grated parmesan. Add the egg, chopped basil, salt and pepper, and mix to obtain a homogeneous mixture.
3. Gently open the zucchini flowers, remove the internal pistil, and fill each one with the ricotta mixture, being careful not to overstuff to prevent it from leaking out during cooking.
4. Place the stuffed zucchini flowers on a baking sheet lined with parchment paper. You can brush them lightly with extra virgin olive oil and, if desired, sprinkle them with a bit of breadcrumbs for a crunchy crust.
5. Bake the zucchini flowers in the oven for about 15-20 minutes or until golden brown.
6. Serve them hot as an appetizer or side dish.

If you prefer, you can also add desalted anchovies or thinly sliced prosciutto to the filling for a more pronounced flavor.

Curiosity

Zucchini flowers are highly appreciated in Italian cuisine for their delicacy and versatility. They are particularly popular in Central Italy and are often fried in batter. The baked version is a lighter and healthier variant, but just as tasty.