Zucchini flowers stuffed with ricotta and smoked provola, baked for a healthier and lighter option. Zucchini flowers are the most beautiful flowers to serve at the table but above all the tastiest. Today we prepare them stuffed and baked, for a light and delicious vegetarian appetizer or main course. I love zucchini flower fritters, also delicious with ricotta, but this time I wanted to prepare them in a lighter and healthier way, even though a good fry every now and then is also good. Since I love ricotta and flower fritters so much, I thought of using the same ingredients for the filling of these baked flowers, so today stuffed zucchini flowers with ricotta and smoked provola that add an even more decisive touch of flavor. Let’s see how to prepare them, maybe you can make them for lunch.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for making stuffed zucchini flowers
- 12 zucchini flowers
- 10.6 oz ricotta (I use sheep's)
- 1.8 oz smoked provola
- 1 tbsp breadcrumbs
- 1 egg
- black pepper
- to taste salt
- to taste olive oil
Tools for making stuffed zucchini flowers
- 1 Bowl
- 1 Piping bag
- 1 Baking tray
Steps for preparing stuffed zucchini flowers
First, clean the zucchini flowers. Zucchini flowers are picked early in the morning when they are open and fresh. Remove the hard part of the stem, leaving a bit if it’s tender, but peel it to remove the spiny part. Then, remove the green parts attached to the flower at the base, and the central pistil, so if there are any insects, you can see and remove them. At this point, delicately wash them, being very careful not to damage the flowers. Let them drain in a basket.
In a bowl, put the smoked provola, grated or cut into small cubes. Add the ricotta, breadcrumbs, egg, a little pepper, and mix. Transfer the mixture into a piping bag.
Stuff the flowers with the ricotta cream. As you fill them, place them on a non-stick baking tray. Finally, season with salt, olive oil, and black pepper. Bake in a preheated oven at 392°F (200°C) for about 15-20 minutes. Remove from the oven and enjoy your zucchini flowers stuffed with ricotta and smoked provola, delicious both hot and cold.
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