Baked Zucchini Flowers

Name: Baked Zucchini Flowers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 12
Ingredients: Zucchini flowers 12; Cow's milk ricotta cheese 1.3 cups; Nduja 2.1 oz; Stracciatella cheese 5.3 oz; Oregano to taste; Fine salt to taste; Extra virgin olive oil to taste; Breadcrumbs 3 tbsp; Pecorino cheese grated 1 ½ tbsp

116

Calories per serving

Energy Kcal 116
Carbohydrates g 2.7
of which sugars g 1.5
Protein g 5.5
Fats g 9.2
of which saturated fat g 4.49
Fiber g 0.4
Cholesterol mg 24
Sodium mg 186

Difficulty: Easy
Prep time: 20 min
Cook time: 8 min
Makes: 12 pieces
Cost: Low

PRESENTATION

How can you resist zucchini flowers? These tasty sunrays not only fill gardens in spring and summer, but also our tables with many tantalizing recipes like these baked zucchini flowers, little treasures that contain a filling with a tantalizing and tasty flavor that won’t make you miss frying. For this recipe, we propose baking, a light and healthy cooking method without giving up the crispy touch: a tasty breadcrumb and pecorino cheese crust will create an irresistible crust, perfectly contrasting with the softness of the filling. Take advantage of the spring season to prepare many other delicacies with these delicious flowers: from the traditional battered zucchini flowers and the Neapolitan sciurilli fritters, to the more refined tagliatelle with zucchini flowers, not to mention picnic recipes like the bundles or the savory ricotta and zucchini flower tart. You’ll be spoiled for choice!

INGREDIENTS
Ingredients for 12 zucchini flowers: Zucchini flowers 12; Cow's milk ricotta cheese 1.3 cups (300 g); Nduja 2.1 oz (60 g); Stracciatella cheese 5.3 oz (150 g); Oregano to taste; Fine salt to taste; Extra virgin olive oil to taste -; Breadcrumbs 3 tbsp (20 g); Pecorino cheese 1 ½ tbsp (20 g) - grated

Preparation

How to prepare Baked Zucchini Flowers

To prepare the baked zucchini flowers, start with the filling: place the ricotta in a sieve over a bowl 1; sift the ricotta using a spatula 2 to make it finer 3.

Cut the stracciatella cheese with a knife 4 and add it to the ricotta 5. Take the nduja, remove the casing that surrounds it, then spread it on a cutting board and flatten it with the knife blade 6

Then chop it 7 and add it to the cheeses 8; season with oregano 9, finally salt.

Then mix all the ingredients with a whisk 10. Transfer the filling into a disposable piping bag without a nozzle 11 and set aside. Now, take care of cleaning the zucchini flowers: first, cut off the stem and remove the small leaves at the base of the flower 12.

To remove any soil residues, blow inside the flower and gently use a brush 13. Keep the internal pistil if it is still yellow; if it’s too dark, it is recommended to remove it. Now you can fill your zucchini flowers: squeeze the filling inside with the piping bag until they are almost full 14 and then close them at the top, wrapping the tips to seal them 15.

Lay the stuffed zucchini flowers on a baking sheet lined with parchment paper 16. Now prepare the breading: in a small bowl, pour the grated Pecorino cheese and breadcrumbs 17, mix to combine the breading 18.

Now sprinkle the flowers with a drizzle of olive oil 19 (this way the breading will adhere better to the flowers), then distribute the breading with a spoon 20 and drizzle with more olive oil. Bake the zucchini flowers in a preheated oven under grill mode at 465°F for 7-8 minutes. Once baked, remove the zucchini flowers from the oven 21 and let them cool slightly before enjoying them!