Stuffed zucchini flowers
SmartPoints® value per serving
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.
Part-skim ricotta cheese
Grated Parmesan cheese
1 Tbsp, lightly beaten
- Preheat oven to 400°F. Spray baking sheet with nonstick spray.
- 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.
- In small bowl, stir together ricotta, Parmesan, egg white, salt, and pepper.
- Carefully spoon about 1 heaping tablespoon filling into each flower, twisting petals loosely at ends to close.
- Place stuffed flowers on baking sheet; spray with nonstick spray. Bake until filling is hot, about 15 minutes. Serve warm.
- Serving size: 2 stuffed flowers
Wine pairing: Crisp white like Vernaccia or Vermentino.