Stuffed zucchini flowers
Fiori di zucchini ripieni
The best way to get hold of fresh zucchini flowers is to become self-sufficient. 2-3 plants in your garden will produce so many squashes and flowers that you don’t want to set eyes on them again for the next 7-8 months once the season is over. They are really easy to grow and stuffed zucchini flowers are such a treat.
The flowers should be harvested in the morning, when they have just opened. Both male flowers with just the stem and female flowers with a squash attached can be used. Just break off the stamen and rinse the petals gently under cold water before use.
Ingredients
8 zucchini flowers
2 squash
1 onion
1 clove of garlic
2 tbsp pecorino Romano
1 mozzarella
Olive oil
fresh mint, salt and pepper
Preparation
Chop the onion, garlic, mint and mozzarella finely
Grind the squashes and pecorino and mix with onion, garlic, mint, mozzarella, salt and pepper
Place a spoonful of the filling in each zucchini flower and place them in a greased ovenproof pan
Sprinkle with olive oil and grill the stuffed zucchini flowers in the oven for 5 minutes until hot and all the cheese has melted.
Zucchini flowers stuffed with a mixture of mozzarella and pecorino
This recipe looks healthy and delicious. If only I had a garden here in Europe to grow Zucchini so that it would be easy to get ahold of the zucchini flowers. I will have to share this recipe with some of my friends who grow zucchini in there gardens.
I’ve always wanted to try zucchini flowers. I love the simplicity of this recipe. It sounds amazing!!
This looks delicious. My grandmother and mother both made Zucchini flowers when I was growing up. It was a more simple recipe. Flour and salt. They would just make a batter of flour and water and add salt once it they were fried. That was it! I never imagined things like squash, mozzarella and mint. I can’t wait to try this1
I know the simple version too. But this one is just a little better.