Stuffed zucchini flowers
- Total Time
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.
cooking spray2 spray(s)
zucchini flowers8 item(s)
part-skim ricotta cheese⅔ cup(s)
grated Parmesan cheese3 Tbsp
egg white(s)1 Tbsp, lightly beaten
table salt¼ tsp
black pepper⅛ tsp
- 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