Zucchini Flowers with Ricotta
Pane-Bistecca
Funnily enough, I received zucchini flowers in Switzerland in winter, they were from Spain. But it’s not zucchini season there either. Well, what the heck, I bought them, because here in Asia they are hard to come by. That’s how I made these quick fiori di zucca with ricotta. Quick, easy and delicious, then just pop them in the oven, that’s what I like!
Childhood memories!
Childhood memories!
Ingredients
200 g Zucchini Flowers
250 g Ricotta
50 g Nature yogurt
½ Bunch Parsley
Salt and Pepper
Chili
Oregano
Instructions
1
Step 1
Clean the zucchini flowers, remove the pistil and the thorns on the outside at the end of the flower. Stand upright in a greased gratin dish.
2
Step 2
Mix the ricotta with the yogurt, add the parsley, salt and pepper, chili and oregano. This mixture should be pipeable, so add a little milk if necessary. Place in a piping bag. Now pipe the mixture into the flowers.
3
Step 3
Bake in the oven at 180 C for 30 minutes. Serve immediately.
Notes
Delicious stuffed Flowers!More recipes with zucchini flowers:
Zucchini Blüten mit Mascarpone Füllung
Ricotta gefüllte Zucchini Blüten im Parmesan Teig
Fiori di Zucca ripieni
Fiori di Zucca fritti
Fior di Zucca gebacken
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