The baked stuffed zucchini flowers are a tasty and flavorful appetizer very easy to prepare: boiled potatoes, Parmesan cheese, an egg, fresh basil, and a simple, delicious, and tantalizing vegetarian recipe is ready in no time. The baked stuffed zucchini flowers are an excellent alternative to classic battered zucchini flowers and are just as appetizing.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 12 zucchini flowers
- 12 oz potatoes
- 1 egg
- 2 tbsps grated Parmesan cheese
- 2 leaves fresh basil
- to taste salt
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Pot for boiling potatoes
- 1 Bowl
- 1 Baking tray
- 1 Potato masher
Steps
Boil the potatoes following the instructions you find HERE. When the potatoes are ready, mash them and transfer them to a bowl. Add the egg, Parmesan, basil chopped into pieces, and adjust with salt. Mix well to obtain a nice homogeneous mixture.
Clean the zucchini flowers by removing the green leaves and the pistil, being careful not to break the flowers. Wash them gently under a trickle of running water and dry them well by patting them with paper towels.
Fill the zucchini flowers with the potato mixture. Pour the oil into a small plate and dip the zucchini flowers, then roll them in breadcrumbs and place them on a baking tray.
Bake in a preheated oven at 350°F for 15/20 minutes, turning them halfway through cooking.
If a little filling mixture is left over, form small patties and roll them in breadcrumbs. Cook them for the same time and in the same way as the zucchini flowers.
Notes
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