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Stuffed zucchini flowers

Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Zucchini flowers, also called zucchini blossoms or squash blossoms, are popular in Italy, especially in the Campania and Calabria regions. The blossoms taste like zucchini, but with a light, ephemeral quality. They’re delicious stuffed with ricotta and Parmesan and beautiful enough to enchant your diners.
Ingredients

cooking spray

2 spray(s)

zucchini flowers

8 item(s)

part-skim ricotta cheese

0 cup(s)

grated Parmesan cheese

3 Tbsp

egg white(s)

1 Tbsp, lightly beaten

table salt

¼ tsp

black pepper

tsp

Instructions

  1. Preheat oven to 400°F. Spray baking sheet with nonstick spray.
  2. Carefully spread petals of each zucchini flower; pinch off stamen and discard. Holding flowers by stem, quickly dip one at a time in cold water. Pat flowers dry; place stem ends up on paper towels to drain.
  3. In small bowl, stir together ricotta, Parmesan, egg white, salt, and pepper.
  4. Carefully spoon about 1 heaping tablespoon filling into each flower, twisting petals loosely at ends to close.
  5. Place stuffed flowers on baking sheet; spray with nonstick spray. Bake until filling is hot, about 15 minutes. Serve warm.
  6. Serving size: 2 stuffed flowers
Notes
Wine pairing: Crisp white like Vernaccia or Vermentino.

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