Zucchini Blossoms with Filling

Ingredients

• 12 zucchini blossoms
• 250 cooked potatoes
• 1 Zucchini
• 1 EL oil
• 200 g ricotta
• 1 egg
• 100 g grated Bergkäse
• Salt
• Pepper

Instructions

1. 1.

   Gently wash the blossoms and pat dry. Carefully open the cups and remove the stamen with tweezers.

2. 2.

   Peel and dice the potatoes. Dice the zucchini, sauté in a pan with oil. Drain the liquid, set aside. Mix potatoes, ricotta, half the cheese, add egg, stir, season with salt and pepper. Spoon filling into blossoms and slightly twist the ends.

3. 3.

   Place the zucchini blossoms side by side in an oiled baking dish, sprinkle remaining cheese on top, bake at 180°C for about 20 minutes. Plate and serve with a small portion of paprika-basil salad if desired.