Mini Zucchinis and Flowers Stuffed with Ricotta and Basil
Mini zucchinis and their flowers are hollowed out and stuffed with a flavorful mixture of ricotta cheese and fresh basil. The delicate zucchini flowers add a unique touch to the dish, enhancing both the presentation and taste. After stuffing, the zucchinis and flowers are typically baked or lightly fried until the filling is warm and the flowers are slightly crispy. This dish combines the mild, fresh taste of zucchini with the creamy richness of ricotta and the aromatic essence of basil, creating a delightful appetizer or side dish.
Ingredients
- 8 zucchini flowers
- 1 dozen basil leaves
- 1 egg
- 5.3 oz ricotta
- 6 tbsp olive oil
- 1 tbsp pumpkin seeds
- Salt
- Pepper
Instructions
- Preheat the oven to 350°F (convection, th.6). Chop the basil. Gently open the flowers and remove the pistil from the center.
- Mash the ricotta with a fork, incorporating the egg, salt, and pepper, then add the chopped basil.
- Stuff the zucchini flowers using a small spoon, then close them by twisting the petal ends.
- Arrange them in a baking dish. Drizzle with olive oil. Cover the dish with aluminum foil, sealing it tightly, and bake for 20 to 25 minutes.
- After removing from the oven, sprinkle the dish with chopped pumpkin seeds. The zucchini should be just al dente.
Video
Notes
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