Stuffed zucchini flowers represent a delightful combination of delicacy and flavor, a celebration of Italian cuisine that highlights fresh and genuine ingredients.
This dish, refined yet rustic, captures the essence of culinary tradition, transforming simple flowers into an irresistible delicacy.
The zucchini flowers, with their bright orange petals tinged with green, are a visual pleasure in themselves.
Stuffed, they become small treasure chests of goodness. The ricotta and cooked ham, enclosed inside, are slightly visible, promising a surprise of flavors.
Once cooked, the flowers take on a light golden color that makes them even more inviting, with the petals gently curling to create a striking visual effect.
Just cooked, the zucchini flowers release a delicious aroma that permeates the entire house.
The ricotta, with its velvety texture, blends perfectly with the small pieces of cooked ham, adding a pleasant savoriness and a subtle smoky taste. The zucchini flower, tender and slightly sweet, envelops the filling, creating a perfect balance of flavors.
Each bite offers a harmonious combination of sweetness, creaminess, and savoriness, with a light herbal note that recalls the freshness of the flower.
Ideal to serve both as an appetizer and as a side dish.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Stuffed Zucchini Flowers
- 12 zucchini flowers
- 7 oz ricotta
- 2 oz cooked ham
- 2 oz mozzarella
- 2 eggs
- 1 oz grated parmesan
- to taste fine salt
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools
- 1 Bowl
- 1 Baking tray
- Parchment paper
- 1 Fork
- 1 Piping bag
Steps
SEE THE VIDEO RECIPE FOR A PERFECT PREPARATION
To prepare the delicious zucchini flowers, start by gently cleaning the zucchini flowers. Carefully remove the internal pistil so as not to damage the petals. If the flowers have a long stem, you can shorten it, leaving only a small piece.
Rinse the flowers gently under cold running water to remove any soil residues. Dry them carefully by patting them with a clean kitchen towel or paper towel.
In a bowl, work the ricotta with a fork until creamy
Add the finely chopped cooked ham, julienne mozzarella that is already cut, eggs, and grated parmesan. Mix everything well. Adjust the salt
With a piping bag, fill each zucchini flower with the prepared filling.
Once filled, gently close the petals of the flowers, slightly twisting them to seal the filling inside.
Arrange on a baking tray lined with parchment paper, sprinkle them with a dash of extra-virgin olive oil and breadcrumbs, and bake at 392°F (200°C) for 20 minutes or until lightly golden…
Air fryer cooking at 356°F (180°C) for 12 minutes
Enjoy them all from Barbara!
Storage and Tips
Use fresh and non-wilted zucchini flowers. The flowers should be intact, without spots or signs of deterioration.
The ricotta should be well-drained to prevent the filling from becoming too liquid. If necessary, you can let it drain in a colander for an hour before using it.
Ensure that the filling is well combined and not too moist. An excessively liquid filling could cause oozing during cooking.
Store the zucchini flowers in an airtight container in the fridge for two days.
You can also FREEZE them
Place them on a tray lined with parchment paper and put them in the freezer until completely frozen. Then transfer them to a freezer bag, removing as much air as possible. They can be stored in the freezer for up to 3 months.
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