The zucchini flowers are a true seasonal treasure, perfect for being filled with delicious and creative fillings. If you have always tried them in batter, this baked version will surprise you: a delicate shell that wraps a creamy heart of potatoes with a touch of spicy salami, for a truly irresistible contrast of flavors.
A perfect appetizer for a dinner with friends, a party, or simply to enjoy zucchini flowers at their best when they are in season. Easy to prepare, economical, and tasty, they will win everyone over at the first bite!
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Baked Stuffed Zucchini Flowers with Potatoes and Spicy Salami
- 15 Zucchini flowers (about)
- 1.1 lbs White potatoes
- 3.5 oz Spicy salami
- 1 Egg
- to taste Salt
- to taste Pepper
- to taste Nutmeg
- 1 tbsp Parmigiano Reggiano PDO
- to taste Extra virgin olive oil
- to taste Breadcrumbs
Tools
- 1 Knife
- 1 Pot
- 1 Potato masher
- 1 Bowl
- 1 Spoon
- 1 Baking tray
- 1 Brush
- 1 Oven
Step-by-Step Preparation
Wash the potatoes and boil them in plenty of salted water for about 40 minutes from boiling, until they are soft. If you want to speed up the process, you can cook them in the microwave (pierce them with a fork and cook for 8-10 minutes at 800W). RECIPE
Meanwhile, gently clean the zucchini flowers by removing the internal pistil and the stem. Quickly rinse them under running water and pat them dry with a dry cloth to avoid damaging them.
Mash the still hot potatoes with a potato masher and collect them in a bowl. Add the Parmigiano, nutmeg, a pinch of salt and pepper, and the egg. Mix until you get a homogeneous mixture. If it turns out too dense, you can add a splash of milk; if too soft, adjust with some breadcrumbs.
Shape small croquettes with the potato mixture, insert a piece of spicy salami inside, and seal well. Gently open the petals of the flowers and insert the filling, being careful not to overfill to avoid breaking them.
Place the zucchini flowers on a baking tray lined with parchment paper and brushed with a drizzle of oil. Sprinkle them with breadcrumbs to get a crunchy crust and add a drizzle of oil on top. Bake in a preheated static oven at 356°F (180°C) for about 20 minutes, until golden.
Tips for a Perfect Result
Choose fresh zucchini flowers: They should be firm, brightly colored, and free of blemishes.
For a cheesy effect: Add a piece of scamorza or provolone in the filling along with the salami.
For extra crunchiness: Try brushing the flowers with some melted butter before baking.
Tasty Variations
Vegetarian version: Replace the spicy salami with sautéed zucchini or chopped sun-dried tomatoes.
Cheesy filling: Use mozzarella or scamorza instead of salami for a more delicate effect.
With speck or bacon: If you prefer a more smoked taste, replace the salami with speck cubes.
FAQ – Baked Stuffed Zucchini Flowers with Potatoes and Spicy Salami
Can I prepare the zucchini flowers in advance?
Yes, you can fill them and store them in the fridge for up to 6 hours before cooking. Bake them just before serving to maintain the crunchiness.
Can I freeze them?
Better not, as zucchini flowers are very delicate and tend to lose consistency after freezing.
How can I reheat them without ruining them?
You can reheat them in the oven at 320°F (160°C) for 5 minutes or in an air fryer for 3-4 minutes.
The baked stuffed zucchini flowers with potatoes and spicy salami are a delicious appetizer, combining the delicacy of the flower with the creaminess of the potatoes and the bold flavor of the salami. Perfect for an aperitif or as a summer appetizer, they are quick to prepare and always a success at the table!
If you liked this recipe, also try the zucchini flowers in batter and let me know in the comments how you filled them!
