Oven-baked stuffed zucchini flowers, a symbol of humble cooking for me, but in reality, I only buy them when they are on sale.
I find them simply delicious, cooked in every way and stuffed, as in my case, they are great as a side dish or appetizer.
The only precaution to make this recipe and get a good final result is to handle the zucchini flowers delicately, especially when cleaning them.
In the recipe, you will find a step-by-step photo guide to do it in the most correct way.
Below, I leave you some easy and tasty alternatives with zucchini flowers.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 12 pumpkin or zucchini flowers
- 12 cubes dry mozzarella
- 1 egg
- to taste grated cheese
- 2 tablespoons all-purpose flour
- 1 pinch fine salt
- to taste water (at room temperature)
Tools
- 1 Bowl
- 1 Spoon
- Parchment Paper
- 1 Baking Tray
Steps
To make the Oven-Baked Stuffed Zucchini Flowers, first remove the external parts of the stem.
Gently open the flower and, by cutting it, remove the pistil.
In a bowl, combine the egg with the two tablespoons of flour, the pinch of salt, and start pouring a thin stream of water while stirring.
We should get a rather thick and homogeneous batter.
Inside each flower, place a cube of mozzarella.
Close the flower with a slight twisting motion.
Dip it into the batter and, after draining the excess egg, place it on the baking tray lined with parchment paper.
Repeat until all ingredients are used up.
Finish by sprinkling each zucchini flower with grated cheese.
Bake in a preheated oven with fan at 356°F for 20 minutes or until they are nicely golden.
Take them out and enjoy while hot or warm.
