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recette fleurs courgettes au four

Baked Ricotta Stuffed Zucchini Flowers

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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Starter
Cuisine: French, Italian
Servings: 4 servings

Ingredients

  • 20 zucchini blossoms
  • 250 g ricotta
  • 1 egg yolk
  • 70 g grated Parmesan cheese
  • 10 basil leaves
  • 1/2 organic lemon for zest
  • Salt and freshly ground pepper

For the top

  • 3 tablespoons olive oil
  • 1 tablespoon breadcrumbs (optional)
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  • In a bowl, mix the ricotta, egg yolk, chopped basil, grated Parmesan, and lemon zest. Season with salt and pepper and mix well.
  • Preheat your oven to 350°F.

Prepare the zucchini blossoms

  • Gently remove the pistils from the zucchini blossoms with your fingers.
  • Gently place the ricotta filling inside the flowers using a small spoon or a piping bag.
    Close them by twisting the ends.
  • Arrange them in a gratin dish.
  • In another small bowl, mix the oil, the remaining Parmesan, and the breadcrumbs.
  • Using a pastry brush, brush the tops of the stuffed zucchini blossoms.
  • Bake them for 15 to 20 minutes and enjoy them as is or on slices of toasted bread. A real treat awaits you!