Today we’re making stuffed zucchini flowers. Roasted and flavorful, these are always a perfect Spring-Summertime treat and a fantastic appetizer to share.
8 zucchini flowers
200 gr ricotta cheese
2 tablespoons of Parmesan cheese
Extra virgin olive oil
Mix in a bowl the ricotta cheese together with the Parmesan cheese, egg, salt and pepper. Then clean the zucchini flowers. Gently reach into the center of each blossom and pinch out the stamens or pistil, and discard.
Stuff the flowers with the filling and place them in an oven tray covered with baking paper. Drizzle with extra virgin olive oil and sprinkle with the breadcrumbs.
Bake in the oven for 15 min at 180 degrees.