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Zucchini Flowers Stuffed with Burrata and Sun-Dried Tomatoes

17/11/2023

Stuffed zucchini flowers with burrata and sun-dried tomatoes are a delicious and colorful dish, perfect for a summer appetizer or as an elegant main course. Here is the recipe:

Ingredients

  • 8-10 fresh and open zucchini flowers
  • 200 g of burrata
  • 50 g of sun-dried tomatoes in oil
  • Extra virgin olive oil (to taste)
  • Salt and pepper (to taste)
  • A few leaves of fresh basil
  • 1 lemon (for garnish and flavor)
  • Breadcrumbs (optional, for external crunchiness)
  • Frying oil (if you prefer the zucchini flowers fried)

Preparation

  1. Start by gently washing the zucchini flowers under cold running water and carefully dry them. Remove the inner pistils to avoid bitterness.

  2. Cut the sun-dried tomatoes into thin strips after draining them from their preservation oil.

  3. In a bowl, mix the burrata well with the sun-dried tomatoes, a pinch of salt and pepper, and add some torn basil leaves.

  4. Gently fill each zucchini flower with the mixture of burrata and sun-dried tomatoes, being careful not to overfill to prevent them from breaking during cooking.

  5. If you desire a crunchy note, you can coat the stuffed flowers in breadcrumbs first.

  6. At this point, you can choose whether to bake or fry the zucchini flowers:

    • For baking: Preheat the oven to 180 °C, place the zucchini flowers on a baking sheet lined with parchment paper, drizzle them with a stream of extra virgin olive oil and bake for about 10-15 minutes until the zucchini flowers are golden.
    • For frying: Heat plenty of oil in a pan and fry the zucchini flowers until they are golden and crisp. Then, drain them on paper towels to remove excess oil.

  7. Serve the stuffed zucchini flowers warm, with grated lemon zest to add freshness and a citrus note to the dish.

Curiosity

Zucchini flowers are a typical ingredient in Italian cuisine, particularly during the summer when they are most abundant. Their delicate flavor pairs perfectly with creamy fillings like burrata, creating a perfect balance of flavors.

This recipe is a rich and tasty variant compared to the more traditional recipe of zucchini flowers stuffed with mozzarella and anchovies, showing how Italian cuisine is always open to experimentation and new harmonies of taste.

Zucchini Flowers Stuffed with Burrata and Sun-Dried Tomatoes