Meat Stuffed Zucchini Flowers

Meat Stuffed Zucchini Flowers are a tasty and rich dish that combines the delicacy of zucchini flowers with the savoriness of the meat filling. Here’s the recipe to prepare them.

Ingredients

• 12 zucchini flowers
• 200 g of ground meat (beef, pork, or a mix of the two)
• 1 egg
• 2 tablespoons of grated Parmesan cheese
• 2 tablespoons of breadcrumbs
• 1 clove of garlic
• Chopped fresh parsley to taste
• Salt and pepper to taste
• Extra-virgin olive oil to taste
• Frying oil to taste

Preparation

1. Start by gently cleaning the zucchini flowers with a soft brush or a damp cloth. Carefully remove the internal pistil to avoid breaking the petals.
2. Prepare the filling by mixing in a bowl the ground meat with the egg, Parmesan, breadcrumbs, finely chopped garlic, and parsley. Season the mixture according to your taste.
3. Gently fill the zucchini flowers with the meat filling, taking care not to break them. Do not overfill, otherwise they might break during cooking.
4. Close the petals around the stuffing and set them aside.
5. Heat plenty of oil in a frying pan. The oil is ready when, dipping a small piece of bread, it fries without burning.
6. Fry the stuffed zucchini flowers until they are golden on both sides. As they are ready, transfer them to paper towels to remove excess oil.
7. Serve them hot, just fried, to enjoy them at their best.

Curiosity

Zucchini flowers are adaptable to many stuffing variations throughout Italy, ranging from vegetarian recipes with ricotta and herbs, to more substantial versions with meat or even fish. They are a very appreciated appetizer, especially in Roman cuisine, and can be eaten fried or baked. If you prefer a lighter version, you can bake the zucchini flowers at 180 °C for approximately 15-20 minutes or until they are golden.