Baked Zucchini Flowers with a Creamy Ricotta Filling

Doesn’t that look so gourmet?

Can you believe it takes less than 30 minutes to make, and that most of the time is in the prep?

It’s true!

This is Part 2 of Cook like an Italian: Fiori di Zucca Ripieni (or: Baked, stuffed zucchini flowers with a ricotta filling. For Part 1, click here).

I had the wonderful experience of learning this recipe through Convivio Rome during our recent trip to Italy. And while the first recipe we made in our cooking class was extremely time intensive (2+ hours), this one was not at all!

Made with super fresh ingredients straight from the garden, this is a simple recipe that’s sure to impress. It works well as an appetizer for guests, or you can even serve it as a light dinner or lunch along with some crusty whole grain bread and a salad.

The star here are the zucchini flowers.

Ours were so fresh (picked that morning) that one still had a bee inside!! (so be careful if you are de-stemming them!)

Traditionally, zucchini flowers are stuffed and fried — which makes them a decadent but definitely unhealthy treat. These are baked in the oven which is the perfect makeover: it gives them a similar crispy texture on the outside and doesn’t lose any of the flavor.

The Ingredients

• 12 zucchini flowers
• 500g fresh ricotta (Sheep’s milk or Cow’s milk is fine. We used whole milk ricotta in our class, but at home I’d probably use part skim)
• Fresh grated nutmeg (enough to sprinkle over the cheese)
• 1 cup parmigiano reggiano
• Salt, pepper to taste
• 1 bunch of basil
• 2 Tbsp EVOO (for the sauce)
• Chopped cherry tomatoes
• Balsamic syrup (for plating)

The Directions

Step 1: De-stem the flowers.

Step 2: Mix the ricotta with parmesan, a dash of salt, and nutmeg.

Step 3: Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This will be used for plating). Meanwhile, put the ricotta mixture (about 2-3 Tbsp) inside each flower.Step 4: Put zucchini flowers in the oven, preheated at 350 degrees Farenheit for 2-3 minutes until the flowers are slightly cooked and the cheese has melted.When they are done they will look like this:Step 5: Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving). The husband and I couldn’t get enough of this dish. The creamy ricotta filling oozed out of the flowers when we took a bite, and the cherry tomatoes added just the right amount of acidity to the plate.It’s an easy way to bring Italy right to your home! Print Baked Zucchini Flowers with a Creamy Ricotta Filling

Total Time: 30 minutes

Yield: 6 servings

Serving Size: 3 stuffed zucchini flowers, a handful of chopped t

Nutritional Info Per Serving: 230 Calories, 16.3g Fat, 414.5mg Sodium, 4.9g Carbs, 1g Fiber, 0.3g Sugars, 16.4g Protein

Ingredients

• 12 zucchini flowers
• 500g fresh ricotta (Sheep's milk or Cow's milk is fine. We used whole milk ricotta in our class, but at home I'd probably use part skim)
• Fresh grated nutmeg (enough to sprinkle over the cheese)
• 1 cup parmigiano reggiano
• Salt, pepper to taste
• 1 bunch of basil
• 2 Tbsp EVOO (for the sauce)
• Chopped cherry tomatoes
• Balsamic syrup (for plating)

Directions

1. De-stem the flowers.
2. Mix the ricotta with parmesan, a dash of salt, and nutmeg.
3. Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This will be used for plating). Meanwhile, put the ricotta mixture (about 2-3 Tbsp) inside each flower.
4. Put zucchini flowers in the oven, preheated at 350 degrees Farenheit for 2-3 minutes until the flowers are slightly cooked and the cheese has melted.
5. Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).

Notes

Recipe from Convivio Rome

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://pickyeaterblog.com/baked-zucchini-flowers-with-a-creamy-ricotta-filling/Recipe by: The Picky Eater, pickyeaterblog.com