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.
- 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
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.