Despite the scorching heat today, I couldn’t resist the temptation to turn on the oven: I prepared delicious zucchini flowers stuffed with ricotta and lemon, a fresh and fragrant variation of the classic zucchini flowers stuffed with ricotta and anchovies. The citrus aroma that emerged during cooking hinted at a love at first taste, while the touch of parsley added an aromatic note that won everyone over. This time I chose a lighter version: I brushed the flowers with a little oil, sprinkled them with some homemade breadcrumbs, and baked them. The result? A golden and light crust, simply perfect! If you prefer a crunchier and more intense coating, you can dip the flowers first in beaten egg and then in breadcrumbs. In any case, this is a simple, seasonal recipe and… irresistibly good!
See you in the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 229.25 (Kcal)
- Carbohydrates 11.41 (g) of which sugars 1.13 (g)
- Proteins 12.17 (g)
- Fat 15.09 (g) of which saturated 6.92 (g)of which unsaturated 7.58 (g)
- Fibers 0.90 (g)
- Sodium 485.85 (mg)
Indicative values for a portion of 120 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
- 16 zucchini flowers
- 1 cup cups ricotta
- 1/3 cup cups grated parmesan cheese
- 1 lemon (zest + juice)
- 1 bunch chopped parsley
- 1 clove garlic (optional)
- to taste salt
- to taste pepper
- to taste olive oil
- 1/3 cup cups breadcrumbs
Tools for baked zucchini flowers
- Small bowl
- Brush
- Parchment paper
- Baking tray
Recipe: baked stuffed zucchini flowers
Delicate, fragrant, fresh!
In a small bowl, place the ricotta, grated parmesan cheese, chopped parsley, the zest and juice of one lemon, crushed garlic with the garlic press (if you use it), salt, and pepper.
Mix well to combine all the ingredients.
Start by gently removing the pistil from the inside of the zucchini flowers, then quickly rinse them under a stream of cold water, being careful not to damage them. Dry them by patting them with kitchen paper or placing them on a clean tea towel, always with a light hand.
Once dry, carefully open the flowers and fill them with the ricotta mixture using a teaspoon or, if you prefer more precision, a pastry bag, then gently close the tips without squeezing too tight.
Be careful not to overfill: 1 or 2 teaspoons will suffice, just enough to fill them without risking them breaking in the oven. After filling, I recommend letting the flowers rest in the refrigerator for about 10-15 minutes: this way the filling will firm up, and the flowers will hold their shape better during cooking.
Line a rectangular tray with parchment paper, place the flowers on it, brush them with a little oil, and sprinkle with breadcrumbs. Bake in a static oven at 356°F for about 15-20 minutes, until they are lightly golden.
For a crunchier coating: dip the flowers first in beaten egg and then in breadcrumbs, then drizzle with a little oil before baking.
What can I say? A simple, fresh, and irresistible recipe… perfect for when you want to pamper yourself (or impress someone) without spending hours in the kitchen. Try it to believe it… and be careful: one leads to another!
Storage and tips
Storage: if there are any leftovers, you can store the stuffed zucchini flowers in the fridge, closed in an airtight container, for up to 1-2 days. When serving them, I recommend heating them for a few minutes in the oven or in a pan to restore the crispness to the surface. Avoid the microwave, otherwise, they risk becoming soft.
I do not recommend freezing: the flowers are very delicate and tend to lose consistency once thawed.
Tips: choose very fresh, well-opened, and not wilted flowers: the fresher they are, the easier they will be to fill and tastier after cooking.
Do not overfill: one or two teaspoons are enough. Too much filling tends to leak out during cooking and can break the flower. You can prepare the filling in advance and let it rest in the fridge: this will make it more compact and flavorful.
FAQ
Should the lemon zest be finely or coarsely grated?
Better finely grated: it perfumes the filling without overshadowing the other flavors. Use only the yellow part, avoiding the white, bitter part.
Can I add other herbs to the filling?
Yes! Chopped parsley, mint, or fresh basil go well with lemon. Even a pinch of nutmeg, if you want a spicy touch.
If I don’t want to use the oven, can I cook them in a pan?
Yes, with a little oil and a lid, you can cook them over low heat for a few minutes. They won’t be crispy, but still delicious and quicker.
