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
- 16 large zucchini flowers
- 1 small potato (cooked)
- 1 small zucchini
- 1 tbsp oil
- 200 g ricotta
- 1 egg
- 200 g grated mountain cheese
- Salt
- Pepper
- parmesan (for sprinkling)
- dandelion flower (for serving)
Instructions
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1.
Gently wash the flowers and pat dry. Carefully open the cups and remove the stamens with tweezers.
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2.
Peel the potato, dice it small. Wash the zucchini, dice it small and sauté in a pan with oil; drain the liquid, set aside. Mix potatoes, ricotta, 3/4 of the cheese, add the egg, stir, season with salt and pepper. Spoon the filling into the flowers and slightly twist the ends.
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3.
Arrange the zucchini flowers side by side in an oiled baking dish, sprinkle with cheese, bake in a preheated oven at 180°C for about 20 minutes. Plate and, if desired, sprinkle with grated Parmesan before serving with tomato salad.
