Stuffed zucchini flowers
3
Points®
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
⅔ cup(s)
Grated Parmesan cheese
3 Tbsp
Egg whites
1 Tbsp, lightly beaten
Table salt
¼ tsp
Black pepper
⅛ 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
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