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Stuffed Zucchini Flowers Recipe

Stuffed Zucchini Flowers from Provence

But we often wonder how to prepare them? Today we share with you a delicious way we cook them in Provence.. Here is the recipe for zucchini flowers stuffed with ricotta. An aromatic recipe, very simple to make, which will create a sensation for your guest as a starter or as an accompaniment to fish or shellfish.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer
Cuisine French, Provencal
Servings 4 people

Ingredients
  

  • 12 Zucchini flowers
  • 50 g (1.8 oz) Grated Parmesan
  • 200 g (7 oz) Ricotta drained
  • 3 Sun-Dried Tomatoes cut in strips
  • 3 Garlic Cloves crushed
  • 12 fresh basil leaves washed and chopped
  • a dash of olive oil
  • Salt and freshly ground pepper

Instructions
 

  • In a mixing bowl add the ricotta (drained), crushed garlic cloves, chopped basil, sun-dried tomatoes and the grated parmesan. Mix together well.
  • Adjust the seasoning with salt and pepper.
  • Gently take the flowers one by one. Carefully lift the outer layers and remove the pistil and rinse. Delicately, using a small spoon, stuff each flower with the ricotta preparation.
  • Put the olive oil in a heavy frying pan.
  • Once the oil is hot, brown the zucchini flowers until they turn a nice golden color.
  • Serve warm.
Keyword Appetizer, Ricotta, Zucchini Flowers
Tried this recipe?Let us know how it was!