Obsessed with fried zucchini flowers with ricotta and anchovies...but they can be quite heavy! This oven-baked recipe is the perfect option for a ligh...
If you’re not familiar with the joys of stuffed zucchini blossoms, then you really don’t know what you’re missing. These little bites of heaven are amazingly delicious and so easy to make!
Spring season offers us many delicacies to bring to our tables, and among these there are zucchini blossoms, possibly filled with creamy and cheesy goodness!
In order to satisfy all palates, our chefs have created a tasty oven-baked version: not as heavy as the fried version (check out fried zucchini blossoms recipe here).
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for 6 servings
Remove the stems from each zucchini flower gently, careful not to bruise the flower’s petals.
Remove any tough green parts surrounding the Zucchini flowers. Do not wash the flowers, and keep them dry at all times.
Place ricotta cheese in a colander and allow excess liquid to drain. In a medium-sized bowl, mix the ricotta, Parmesan, egg and yolk, and oregano.
Mix well and season to taste with salt, pepper and nutmeg. Set aside.
Line baking tray with parchment paper, set asude. Preheat oven to 180°. Fill pastry bag with Ricotta mixture, and stuff zucchini flowers to just under the top of the flower.
Using fingers, slightly pinch the top of the flowers/petals together, and twisting the petals to squeeze them closed.
Once zucchini flowers and filled and twisted closed, lay flat on prepped baking tray.
When all have been filled, bake in preheated oven for 10 minutes. Remove from oven, allow to rest a few minutes.
Caryn Monday 7th of June 2021
Obsessed with fried zucchini flowers with ricotta and anchovies...but they can be quite heavy! This oven-baked recipe is the perfect option for a lighter version!!