Baked Ricotta-Filled Zucchini Flowers: A VEGETARIAN Twist on the Recipe by “Il Cucchiaio d’Argento”
Published in
2 min readJul 4, 2024
Treat yourself with the delicate flavors and beautiful presentation of these baked ricotta-filled zucchini flowers. This recipe is surprisingly simple, requiring minimal ingredients and just about an hour of your time. Originally, the filling included anchovies, but I have transformed it into a vegetarian version by skipping them.
Ingredients
- 12 zucchini flowers
- 350 g ricotta cheese
- 100 g grated Parmesan cheese
- 8̶ ̶a̶n̶c̶h̶o̶v̶i̶e̶s̶ ̶i̶n̶ ̶o̶i̶l̶ (I skipped these for a vegetarian version)
- Extra virgin olive oil
- Salt
- Pepper
- Nutmeg
Method
- In a bowl, combine the ricotta cheese, 60 g of Parmesan cheese, salt, pepper, and nutmeg. Mix everything well.
- Briefly rinse the zucchini flowers under cold running water without letting them soak. I did not cut the stems.
- Using a piping bag (you can make one out of baking paper) or a teaspoon, fill the zucchini flowers with the ricotta filling.
- Arrange the stuffed zucchini flowers on a baking tray lined with parchment paper. Brush them delicately with olive oil and sprinkle with the remaining Parmesan cheese.
- Bake them in the oven at 200°C (392°F) for 5–10 minutes.
NOTE
They were equally tasty… despite my best efforts to burn them!
You can find the original full recipe in Italian on Il Cucchiaio d’Argento.
Italiano
Potete trovare la ricetta in italiano su Il Cucchiaio d’Argento.
