Zucchini Flowers with Filling
Prep: 15min
|
Servings: 8
|
Cook: 20min
Zucchini flowers with filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 zucchini flowers
- 150 cooked potatoes
- 1 Zucchini
- 1 tbsp oil
- 150 g ricotta
- 1 egg
- 60 g grated Parmesan
- Salt
- Pepper
Instructions
-
1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Gently wash the flowers and pat them dry. Carefully open the cups and remove the stamen with tweezers. Peel and dice the potatoes into small cubes. Wash the zucchini, dice it finely, and sauté in a pan with oil until translucent; drain the liquid.
-
2.
Set aside, combine the potatoes, ricotta, and parmesan. Add the egg, stir well, and season with salt and pepper. Spoon the filling into the flowers and slightly twist the ends. Arrange the filled flowers side by side in a greased baking dish and bake for about 20 minutes.
