A combination of delicacy and flavor, celebrating Italian cuisine with fresh, genuine ingredients. The zucchini flowers, stuffed with ricotta, cooked ham and mozzarella, are an explosion of flavors in a flower.
Clean the zucchini flowers gently, removing the inner pistil and rinsing them.
Work the ricotta with a fork, add the finely chopped cooked ham, the julienned mozzarella, the eggs and the grated Parmesan. Mix everything well, adjust the salt.
Close the petals of the flowers gently, twisting them slightly to seal the filling inside.
Fill each zucchini flower with the prepared filling using a piping bag.
Arrange the flowers on a baking tray lined with baking paper, season with extra virgin olive oil and breadcrumbs.
Bake at 200 degrees for 20 minutes or until lightly golden.
Bowl
Baking tray
Baking paper
Fork
Piping bag
Freeze in an airtight container or in freezer bags, up to 3 months
Fresh zucchini flowers must be intact and without spots. The ricotta must be well drained to avoid a too-liquid filling. The recipe offers the possibility of freezing the zucchini flowers to keep them longer.
Italia, Liguria
| Energy (kcal) | 44.7 |
| Carbohydrates (g) | 3.21 |
| of which Sugars (g) | 2.37 |
| Fat (g) | 2.18 |
| of which Saturates (g) | 1.17 |
| Protein (g) | 3.15 |
| Fiber (g) | 0.42 |
| Sale (g) | 0.05 |
