The baked stuffed zucchini flowers are a delicious appetizer to prepare as long as zucchini flowers are available.

It is very important to obtain flowers picked the same day or, at most, the day before.

They are very delicate, and if not very fresh, cracks develop in the outer body of the flower, making them unsuitable for stuffing.

Otherwise, when they are very fresh, the surface of the flower is elastic and more resistant, making it easy to stuff them to our taste, and during cooking, they keep the cheese and other fillings inside.

I propose you bake them with a little oil, but if desired, you can fry them following the same preparation procedure.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian

266.93 Kcal

calories per serving

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Energy 266.93 (Kcal)
Carbohydrates 25.48 (g) of which sugars 1.30 (g)
Proteins 14.25 (g)
Fat 12.54 (g) of which saturated 6.01 (g)of which unsaturated 3.49 (g)
Fibers 0.73 (g)
Sodium 859.41 (mg)

Indicative values for a portion of 81 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

15 zucchini flowers (large)
7/8 cup g all-purpose flour
1 cup g water
15 anchovies in oil (fillets)
5.3 oz g mozzarella
2.8 oz g cheese (galbanino)
to taste salt
to taste extra virgin olive oil

Tools

Baking Sheet for oven
Cooking Brush

Preparation

Wash the zucchini flowers gently and let the water drain from inside the flower, gently pat dry with kitchen paper.
Trim them by removing the green growths around and the pistil, tip the flower and keep only the more tender part of the stem.
Clean the stem from the fuzz covering it.
Lightly salt.
Fill the flower with 2 or 3 cubes of mozzarella, 1 cube of galbanino, and 1 broken anchovy.

Then prepare the batter by gradually adding water to the flour, stirring with a hand whisk.

Gently dip the flower in the batter and twist the tip on itself to prevent the cheese from escaping during cooking.

Place the zucchini flowers on a baking sheet lined with parchment paper and greased (use a cooking brush slightly soaked in oil).
Drizzle olive oil over the flowers and bake in a preheated oven at 392°F (200°C) in the central part of the oven for about 20 minutes.
Always adjust based on your own oven.
If they end up too light in color on the surface, turn on the grill function for a few minutes until they have a nice golden color.
If they get too colored too early, cover with aluminum foil and finish cooking.
The baked stuffed zucchini flowers are ready.