Zucchini Flowers with Ricotta Filling
Zucchini flowers with ricotta filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 16 zucchini flowers
- 400 g small zucchini
- 1 Shallot
- 1 Garlic clove
- Salt
- Pepper (freshly ground)
- 1 bunch Basil
- 4 dried tomatoes (in oil)
- 200 g ricotta
- 2 Eggs
- olive oil
Instructions
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1.
Wash the zucchini flowers, pat dry and remove any dust chambers.
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2.
Wash, peel, and roughly grate the zucchini. Peel the shallot and garlic, finely dice them, and sauté in a little oil in a pan. Add the grated zucchini, season with salt and pepper, and steam gently for about 10 minutes over low heat. Remove from heat and let cool.
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3.
Wash basil, shake dry, pluck leaves and blend with the zucchini. Dice tomatoes finely and add to the ricotta and eggs along with the zucchini puree; mix well. Spoon the mixture into the flowers and carefully twist the tips closed.
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4.
Place the filled flowers in a greased baking dish, drizzle with olive oil, and bake in a preheated oven at 220°C (mid rack) for about 15 minutes until the flowers lightly brown. Serve optionally with steamed zucchini slices.
