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Zucchini Flower Parmigiana

17/11/2023

The Zucchini Flower Parmigiana is a very interesting and delicate variation of the classic Italian dish. Here’s how to prepare it.

Ingredients

  • Zucchini flowers, about 20 pieces
  • Mozzarella, 200 g
  • Grated Parmesan cheese, 100 g
  • Tomato sauce, 500 ml
  • Fresh basil, a few leaves
  • Extra virgin olive oil
  • Salt and pepper to taste
  • (Optional) Salted or oil-packed anchovies for an extra hint of savoriness

Preparation

  1. Start by gently cleaning the zucchini flowers, removing the internal pistil and any external impurities. Rinse them briefly under running water and let them dry on paper towels.

  2. Choose a good-quality mozzarella, preferably one that doesn’t release too much liquid, and cut it into small cubes. If you want to add an extra touch of flavor, at this point you could also put a chopped anchovy inside each flower.

  3. Now proceed to stuff each zucchini flower with a piece of mozzarella (and the anchovy if you are using it), gently close the petals to prevent the cheese from leaking out during cooking.

  4. Prepare the tomato sauce by cooking it in a pot with a drizzle of oil, salt, pepper, and a few leaves of fresh basil until it becomes thick and flavorful.

  5. Pour some tomato sauce on the bottom of an oven dish, creating a base layer for the parmigiana.

  6. Arrange a layer of stuffed zucchini flowers on top of the sauce in the bottom of the dish. Season each layer with a bit of salt and pepper, a drizzle of oil, a sprinkling of Parmesan, and a few cubes of mozzarella.

  7. Add another layer of tomato sauce and repeat the process until all the ingredients are used up, ending with a generous layer of Parmesan.

  8. Preheat the oven to 180 °C and bake the parmigiana for about 20-25 minutes, until the mozzarella is well melted and the surface is golden and crispy.

  9. Remove the zucchini flower parmigiana from the oven and let it cool for a few minutes before serving.

Curiosity

The zucchini flower parmigiana is a lighter and summery variant of the classic eggplant parmigiana. Moreover, the use of zucchini flowers carries a very ancient Italian culinary tradition. They were used already in Roman times and continue to be a staple of spring and summer dishes. Enjoy your meal!