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Wine with food: Stuffed zucchini flowers with ricotta & herbs and a glass of cassis white wine in a restaurant on the Provence coast.

Stuffed zucchini flowers with ricotta & herbs

These stuffed zucchini flowers are an exquisite summer starter that impresses with its delicate appearance and fine aroma. The flowers are carefully filled with a creamy mixture of fresh ricotta, aromatic basil, mint and a squeeze of lemon. Whether gently cooked in the oven or baked in a light batter coating, they offer a wonderful moment of indulgence. The combination of the fragile blossom and the spicy, fresh filling makes this dish a highlight for any Mediterranean evening and is easy to prepare.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine French, Italian
Servings 2 Servings
Calories 280 kcal

Cooking utensils

  • 1 Piping bag with perforated nozzle (optional)
  • 1 Small bowl
  • 1 Baking tray
  • 1 Baking paper
  • 1 Fine grater (for lemon zest)

Ingredients
  

The flowers

  • 8-10 fresh zucchini flowers Harvested in the morning if possible
  • 2 Tbsp extra virgin olive oil
  • A pinch of fleur de sel

The ricotta filling

  • 250 g Ricotta well drained
  • 40 g freshly grated Parmesan cheese
  • 1 Organic lemon Abrasion
  • 1 Handful of fresh basil finely chopped
  • 1 sprig of fresh mint finely chopped
  • Salt and freshly ground white pepper

Preparation
 

Preparing the flowers

  • Carefully check the zucchini flowers and carefully remove the inner pistil if necessary. Do not wash the flowers, just clean them carefully with a brush so that they do not become mushy.

Making the filling

  • In a bowl, mix the ricotta with the Parmesan, lemon zest and chopped herbs. Season to taste with salt and white pepper. Pour the mixture into a piping bag to make filling easier.

Stuff and cook the flowers

  • Carefully squirt the filling into the center of each flower (not too full so that they don't burst). Gently twist the tips of the petals together to seal them. Place the flowers on a baking tray lined with baking paper, drizzle with a little olive oil and cook in a preheated oven at 180°C for approx. 10-12 minutes until soft.

Serve

  • Carefully arrange the flowers on plates, sprinkle with a little fleur de sel and serve immediately.

Recommended sides:

  • A nest-like rocket salad with pine nuts
  • A few slices of freshly toasted baguette
  • Wafer-thin tomato carpaccio

Nutritional values per portion

Calories: 280kcalCarbohydrates: 8gProtein: 14gFat: 22g
Keyword Appetizer, Cassis, mediterranean, Provence, Ricotta, Summer recipe, Vegetarian, Zucchini flowers
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