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.
Equipment
Ingredients
- 12 zucchini blossoms
- 50 g (1.8 oz) Parmesan cheese grated
- 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 black 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.
Tried this recipe?Let us know how it was!