This tasty dish can be both an appetizer and a first course. Zucchini flowers are a true yummy in the Tuscan tradition. Baked in the oven or fried they are very often on our tables.

AuthorToscane DI GustoCategory, DifficultyBeginner

Prep Time20 minsCook Time15 minsTotal Time35 mins

 15 zucchini flowers
 100 g ricotta cheese
 1 spoon of grated parmesan cheese
 1 spoon of grated pecorino cheece
  basil leaves
 black pepper
 olive oil

1

Put the ricotta in a sieve with a weight on it so that the excess serum can come out.
Chop the basil and add the grated cheeses together with the ricotta, then add a little pepper to this mixture. Remove the pistil from the pumpkin flower and fill the flowers with the ricotta cream.

2

Lay the flowers on the baking paper that you have spread on a baking sheet.
Add a little oil and bake the flowers at 230 ° C for 15 minutes.

Ingredients

 15 zucchini flowers
 100 g ricotta cheese
 1 spoon of grated parmesan cheese
 1 spoon of grated pecorino cheece
  basil leaves
 black pepper
 olive oil

Directions

1

Put the ricotta in a sieve with a weight on it so that the excess serum can come out.
Chop the basil and add the grated cheeses together with the ricotta, then add a little pepper to this mixture. Remove the pistil from the pumpkin flower and fill the flowers with the ricotta cream.

2

Lay the flowers on the baking paper that you have spread on a baking sheet.
Add a little oil and bake the flowers at 230 ° C for 15 minutes.

Stuffed Zucchini flowers
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