Stuffed & Baked Zucchini Flowers
Ingredients:
8–10 zucchini flowers
100 g (3.5 oz) ricotta cheese
2 tbsp grated Parmesan
1 egg yolk (optional, for richness)
Zest of 1 lemon
Salt & pepper to taste
Olive oil
Instructions:
Preheat oven to 180°C (350°F).
Clean the flowers and gently pat dry.
In a bowl, mix ricotta, Parmesan, lemon zest, egg yolk (if using), salt, and pepper.
Use a small spoon or piping bag to stuff each flower.
Lay them in a lightly oiled baking dish.
Bake for 15–20 minutes, until lightly golden and set.
Sprinkle extra parmesan on top if desired, serve right away, enjoy!
let me share another summer recipe with you Zucchini flowers are stuffed with creamy and slightly tangy filling Then they are usually fried but I prefer to bake mine It’s healthier easier and trust me it tastes so much better this way The simple dish is a bite of summer Enjoy