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Italian Stuffed Zucchini Flowers

Ricotta Stuffed Zucchini Flowers

Silvana Nava
Stuffed Zucchini Flowers with Ricotta and Anchovies is a delicious appetizer or side dish typical of Italian cuisine.
This remarkable recipe captures the essence of Mediterranean cuisine, combining the tenderness of zucchini flowers, the creaminess of ricotta, and the savory notes of anchovies into a harmonious symphony of flavors.
Serve stuffed zucchini flowers, also known as zucchini blossoms or courgette blossoms, with a fresh caprese salad or a tasty tomato bruschetta. You'll have a perfect and complete Italian summer lunch!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 4
Calories 371 kcal

Ingredients
  

  • 8 zucchini flowers
  • 250 g Ricotta cheese ~ 1 cup
  • 4-5 anchovy fillets in oil
  • 100 g Parmigiano Cheese ~ 1 cup, grated
  • nutmeg to taste
  • 3 tablespoons olive oil extra virgin

Instructions
 

  • Remove the stem or small tender zucchini from the flower. Then remove the fleshy and bitter pistil inside the corolla. Remove the spiny leaves at the base of the flower. Finally, gently clean the petals with a damp cloth and set aside
  • Drain the anchovies well from the oil. Place them on a cutting board and cut them into small pieces with a knife.
  • Then place the ricotta in a bowl and add the anchovies. PLEASE NOTE: choose a fairly dry and firm ricotta. If it's too soft and runny, put it in a sieve and let it drain for at least an hour before using.
  • Add the parmigiano cheese and nutmeg to taste.
  • Set aside 2 tablespoons of the grated parmigiano for the final gratin and mix well.
  • Using a pastry-bag with a wide nozzle or a teaspoon, fill the zucchini flowers with the ricotta cream.
  • Fill to just over half full, then twist the petal tips to close the flowers.
  • Place the stuffed zucchini flowers on a baking sheet lined with baking paper. Then brush them lightly with extra virgin olive oil.
  • Finally, sprinkle with the remaining Parmigiano cheese and a little more oil.
  • Bake at 200°C (392°F) for 5-6 minutes. Then turn on the grill and leave the zucchini flowers in the oven for another 2 minutes. Serve the baked stuffed zucchini flowers hot or at room temperature.

Notes

PLEASE NOTE: The number of courgette flowers you need depends on both the size of the flowers and the dish you want to prepare.
We have used two flowers per serving. Of course, if you intend to enjoy the stuffed zucchini flowers as a main dish, consider larger portions.

Nutrition

Serving: 100gCalories: 371kcalCarbohydrates: 15gProtein: 22gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 51mgSodium: 489mgPotassium: 1127mgFiber: 4gSugar: 10gVitamin A: 1259IUVitamin C: 70mgCalcium: 494mgIron: 2mg
Keyword ricotta stuffed zucchini flowers
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