A blend of delicacy and flavor, celebrating Italian cuisine with fresh and genuine ingredients. The zucchini flowers, stuffed with ricotta, cooked ham, and mozzarella, are an explosion of flavors in a flower.
Gently clean the zucchini flowers, removing the inner pistil and rinsing them.
Work the ricotta with a fork, add the finely chopped cooked ham, julienned mozzarella, eggs, and grated Parmesan. Mix everything well, adjust the salt.
Gently close the petals of the flowers by twisting them slightly to seal the filling inside.
Fill each zucchini flower with the prepared filling using a piping bag.
Place the flowers on a baking tray lined with parchment paper, season with extra virgin olive oil and breadcrumbs.
Bake at 200 degrees for 20 minutes or until lightly golden.
Bowl
Baking tray
Parchment paper
Fork
Piping bag
Freeze in an airtight container or freezer bags, up to 3 months
Fresh zucchini flowers should be intact and without blemishes. The ricotta must be well-drained to avoid a too-liquid filling. The recipe offers the possibility to freeze the zucchini flowers to preserve them longer.
Italy, Liguria
| Energy (kcal) | 144.83 |
| Carbohydrates (g) | 1.52 |
| of which Sugars (g) | 1.52 |
| Fat (g) | 10.44 |
| of which Saturates (g) | 5.73 |
| Protein (g) | 11.27 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.17 |
