Zucchini flowers stuffed with ricotta are a delicious dish, which can be made in many different ways. Here are some tips to get the most from various preparations.
If you like zucchini flowers, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 509.50 (Kcal)
- Carbohydrates 28.35 (g) of which sugars 2.22 (g)
- Proteins 28.59 (g)
- Fat 31.62 (g) of which saturated 14.96 (g)of which unsaturated 7.60 (g)
- Fibers 1.35 (g)
- Sodium 695.50 (mg)
Indicative values for a portion of 150 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 4 people
- 12 zucchini flowers
- 1 cup g ricotta
- 1/2 cup g grated Grana Padano
- 4 fillets anchovies in oil
- 3 tablespoons breadcrumbs
- 1 tablespoon extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Parchment paper
- 1 Baking tray
Procedure
The secret to good zucchini flowers stuffed with ricotta lies in the ingredients. First, use the freshest flowers, secondly use buffalo ricotta for a richer and fuller flavor.
Last tip: play with the flavor of the ingredients to make the ricotta filling tasty. Here’s how
First, clean the zucchini flowers by removing the internal pistils, give them a quick rinse to remove any impurities, and focus on the ricotta filling.
Now let’s think about the filling. The base is ricotta (preferably buffalo) to which we will add various ingredients to flavor it. You can replace the Grana Padano with mozzarella or provolone and add some flavor with anchovy fillets and ham.
Mix the ingredients well until you obtain a thick and full-bodied cream that we will insert into the zucchini flowers using a spoon or a pastry bag.
Close the flowers by rolling the end over themselves as if they were candies, sprinkle with breadcrumbs, a drizzle of oil, and place on a baking tray covered with parchment paper.
Now that the zucchini flowers are ready, just bake at 350°F for 10 minutes and then 3 minutes on grill function at 445°F to brown the outside.
Your zucchini flowers stuffed with ricotta are ready!
Plating Tips:
Arrange the zucchini flowers on a serving plate and bring to the table in a simple and elegant way. If you like, you can serve this recipe with a mint and yogurt sauce for an even fresher taste.
Wine Pairing for Stuffed Zucchini Flowers:
It is a simple dish, but with some rich and savory components. I recommend pairing this dish with a fresh white wine like a Gavi or Greco di Tufo.
