Stuffed Zucchini Blossoms

Ingredients

• 12 zucchini blossoms
• 500 g Ricotta
• 4 Tbsp breadcrumbs
• 1 pinch freshly grated nutmeg
• 1 bunch chives (chopped)
• 2 eggs (beaten)
• 100 g freshly grated Parmesan
• Salt
• freshly ground pepper
• olive oil

Instructions

1. 1.

   Clean the zucchini blossoms carefully by rinsing them briefly under running water and removing any insects from inside. Pat dry gently.

2. 2.

   Mix ricotta, breadcrumbs, nutmeg, chives, eggs, Parmesan, salt, and freshly ground pepper to make the filling, then fill each blossom with it. Twist the blossoms closed so the mixture doesn’t spill out.

3. 3.

   Pour 4 tbsp olive oil into a baking dish. Place the stuffed blossoms gently in the dish and drizzle an additional 5 tbsp of oil over them. Bake at 220°C (425°F) for about 15 minutes until the blossoms turn lightly golden brown.

4. 4.

   Arrange the baked blossoms on small plates, season with salt and pepper to taste, and drizzle each with 1–2 tbsp of the cooking oil before serving.