As a Roman the zucchini flowers has to be fried…however, sometimes you want to make something simpler or faster or dietetic.
This is a typical dish from Campania, they also make the filling with prosciutto. My version is vegetarian instead.
Baked zucchini flowers
- Preparation time: 20 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 12 zucchini flowers
- 250 gr of ricotta cheese
- 100 gr of grated parmesan cheese
- 1 small fiordilatte cheese
- Breadcrumbs to taste
- Extra-virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Preheat the oven to 350°F.
- Clean the flowers. Remove the pistil from the flowers, trying not to break the petals. Gently remove the stem and pull, with your hands, the outer pistils off.
- Sift the ricotta cheese. Cut the fiordilatte into very small cubes. Then mix all the ingredients together with a whisk. Season with salt and pepper.
- Stuff the flowers: squeeze the filling inside with the sac-à-poche until it is almost completely filled. Then close them up at the top, wrapping the tips to seal them.
- Brush them with a oil and sprinkle with a breadcrumbs.
- Lay them on a baking sheet lined with parchment paper and bake with the grill on for about five to ten minutes.
Tips to ensure the success of the dish:
- Never wash the flower under running water otherwise it will ruin them. Rinse them in a bowl filled with water.
- It would be better to put the mozzarella cheese in the refrigerator inside a colander for at least 12 hours in order to eliminate most of the milk present in it.
- They are good hot right out of the oven or lukewarm. After a few hours they tend to “soak”.
