Stuffed Zucchini Flowers with Seafood
A delicious summer side dish (or appetizer) with an unusual seafood filling: potatoes, shrimp, and provolone cheese. Impress your guests. Easy and quick Neapolitan recipe, made with simple ingredients in about 20 minutes.
This recipe is very convenient because it can be prepared a day in advance.
If you’re looking for summer recipes, click on my: “Summer Special“.
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- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Spring, Summer
- Energy 232.05 (Kcal)
- Carbohydrates 10.72 (g) of which sugars 0.65 (g)
- Proteins 14.47 (g)
- Fat 14.89 (g) of which saturated 5.20 (g)of which unsaturated 1.98 (g)
- Fibers 0.97 (g)
- Sodium 469.28 (mg)
Indicative values for a portion of 80 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 for Stuffed Zucchini Flowers with Seafood
- 12 zucchini flowers
- 1 1/2 cups potatoes
- 10 oz shrimp (or Mussels, or Clams)
- 7 oz provolone cheese
- 1 shallot (or small onion)
- 1/3 cup extra virgin olive oil
- to taste dry white wine
- to taste pepper
- 1 tsp salt
- 1 lemon zest
- to taste parsley
- to taste basil
Tools
- Pan
- Knife
- Spoon
- Baking Dish irresistible glass
- Bowl
- Pot
Preparation of Stuffed Zucchini Flowers with Seafood
Peel the potatoes and cut them into tiny cubes about 0.4 inches each.
Boil the potato cubes in salted water for 10 minutes to blanch them.
Take a pan, sauté the shallot until soft, deglaze with white wine, and then toss and brown the potatoes.
Add the shrimp to the pan and sauté for another minute, deglaze with white wine, and add some grated lemon zest.
Season with salt and pepper, and mix everything well.
Take a bowl, add the potatoes and shrimp, and when they are warm, add diced provolone cheese.
Prepare the zucchini flowers: remove the pistil, trim the stem, and wash and gently dry them.
Cut one side of the zucchini flowers and fill them with the potato, shrimp, and provolone cheese mixture. Close the petals well.
Take a baking dish and grease it well with oil, sprinkle with breadcrumbs, and arrange the stuffed zucchini flowers gently.
Grease the zucchini flowers well with extra virgin olive oil on top and sprinkle them with breadcrumbs, a pinch of salt, and pepper.
Place the zucchini flowers in a preheated oven under the grill for 8-10 minutes.
Take them out of the oven once golden and serve them hot with a few fresh parsley and basil sprigs.
Notes and Tips
You can easily replace the shrimp with mussels or clams, cooked in a pan with a drizzle of oil and white wine.
These stuffed zucchini flowers can also be fried instead of baked: in this case, mash the potatoes and fill the flowers with a piping bag, then dip them first in beaten egg and flour.
The recipe filling can also be used to stuff round zucchinis.
If you like exotic flavors, you can flavor the filling with curry.
The recipe is from CucinaAmica, whom I thank.
Shopping Tips!!!
I cooked the stuffed zucchini flowers in this irresistible Pyrex baking dish with borosilicate glass: 100% natural and hygienic material, ideal for cooking in the oven up to 572°F. Resistant to thermal shocks, it can go directly from the freezer at -4°F to the oven at 464°F. You can find it on Amazon at a special price.
