Whether for a dinner, an appetizer, or an aperitif, stuffed and gratinated baked zucchini flowers are always a spectacular delight — especially in this version that I decided to share with you. It will be love at first bite… but be careful not to eat the stems, or it might turn into hate at first taste!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 72.48 (Kcal)
- Carbohydrates 9.71 (g) of which sugars 0.89 (g)
- Proteins 3.49 (g)
- Fat 2.22 (g) of which saturated 0.94 (g)of which unsaturated 0.85 (g)
- Fibers 0.98 (g)
- Sodium 154.58 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 zucchini flowers
- 2 potatoes (boiled)
- 1/8 cup peas
- 3 tbsp Grana Padano DOP
- 4 tbsp breadcrumbs
- 2 eggs
- salt
- black pepper
- extra virgin olive oil
Preparation
To prepare stuffed zucchini flowers, start by mashing the boiled potatoes. If you have a potato masher, even better; otherwise, you can easily use a fork.
Add the peas, 2 tbsp of Grana Padano DOP, 3 tbsp of breadcrumbs, salt and pepper to taste, then mix well.
In a separate bowl, beat the eggs with a pinch of salt, then add them to the mixture and blend everything until you get a homogeneous dough.
Take the zucchini flowers (already cleaned with simple water beforehand) and, using a teaspoon, fill them with the mixture. Gently close the flowers by pressing the tips against the filling.
Place them on a baking tray lined with parchment paper to prevent sticking during baking. In a small bowl, mix one tablespoon of breadcrumbs with one of Grana Padano DOP and distribute the mixture over the flowers: this way a light crust will form on the surface.
Finish with a drizzle of extra virgin olive oil and bake in a static oven at 428°F for about 15 minutes.
They are delicious both hot and cold!
Tips
To further flavor the zucchini flowers, you can add some aromatic herbs to the mixture, such as parsley, mint, chili pepper, or, why not, some chives. They will give a touch of freshness and personality to the filling!
Other Recipes:
Zucchini Rolls
Cocoa Plumcake with Egg Whites (fit)
Soft Focaccia with Tomatoes and Olives
