Zucchini Flowers with Filling
Zucchini flowers with filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 fresh zucchini flowers
- 200 g waxy potatoes
- 150 g zucchini
- 2 tbsp olive oil
- 1 clove garlic
- 100 g freshly grated Parmesan
- 250 g ricotta (or cream cheese)
- Salt
- black pepper (freshly ground)
- 4 tbsp cold-pressed olive oil
- 3 tbsp Lemon juice
- Salt
Instructions
-
1.
Gently wash the zucchini flowers, pat dry, and remove the stamens from the center.
-
2.
Peel the potatoes and grate finely with the washed zucchini. Heat the olive oil in a non-stick pan and sauté the grated potatoes for 3 minutes while stirring, then add the zucchini and cook for 1 minute more. Peel the garlic clove and press it into the mixture. Stir in parmesan and ricotta, seasoning well with salt and pepper.
-
3.
Transfer the filling to a piping bag with a large nozzle and pipe it into the flowers. Seal the flowers by twisting the tips of the petals together and place them in a greased steamer basket. Fill a pot with about 250 ml water, set the steamer basket inside, and steam the zucchini flowers for 10–15 minutes.
-
4.
Whisk the olive oil with lemon juice and season with salt.
-
5.
Arrange three zucchini flowers on preheated plates and drizzle with the sauce.
