Summer offers many delicious fruits of the nature. Zucchini Flowers are one of them. Stuffed zucchini flowers recipe is typical from Tuscany, but apparently the origin of the recipe is Italian-Spanish. What a defeat for someone so proud as Tuscans!
Anyway, I really love zucchini blossoms for their color, tenderness, exquisite taste and for their shape. They seem specifically created to be stuffed. Stuffed zucchini flowers recipes usually involve to fry the flowers. Today I present you a different recipe of stuffed zucchini flowers baked in oven with ham steak, ricotta cheese and eggs.
You can modify the recipe at your convenience with other ingredients as burrata and dried tomatoes or speck and mozzarella.
I also love to eat zucchini flowers raw, in a risotto, in a vegetable pie or dipped in batter and fried.
Suggestions for your Stuffed Zucchini Flowers
We suggest to buy high quality zucchini flowers at the supermarket or to your trusted farmer’s market. Be sure that their color is vivid. Flowers have to be open. Petals should not have curls on the border and they don’t have to be folded inside.
Keep in mind that masculine flowers are much more suitable than the feminine because they are bigger.
Preservation of zucchini flowers
The stems of the masculine flowers have to be soaked in water and can be preserved fresh for two days. Female flowers should be stored in the refrigerator, but do not cut them from zucchini (separate them just before use). In any case consume them within 24 hours.
Zucchini Flowers are also a healthy food because they are diuretics, refreshing and full of vitamin A. They also seem to be easy to digest.
Stuffed zucchini flowers baked in oven are surely lighter than fried flowers. They are really good to eat even the day after because they keep their taste and aroma.
Stuffed Zucchini Flowers Recipe
- 3,3 oz ham steak or speck, bacon
- 8,8 oz ricotta cheese
- 2 eggs
- 3 tablespoons Parmesan cheese
- 30 zucchini flowers
- 35 oz tomatoes peeled, without water and seeds
- 8 tablespoons vegetable stock
- nutmeg grated
- Preheat the oven at the maximum, 482 °F (250°C).
- Prepare the stuffing: mix ham steak in parings with ricotta cheese, add parmesan cheese and 2 eggs. Taste before adding sea salt, and then add some grated nutmeg.
- Open zucchini flowers on the side, to remove the yellow pistil, paying attention to not damage the blossom. They are fragile.
- Wash them with cold water. Then eliminate the excess water.
- Baste a backing pan with extra virgin olive oil.
- Stuff each flower with a tablespoon of the filling, and close them as a shopping bag, before on the side, then the top.
- Put the stuffed flowers in the backing pan, one next to the other.
- Pour the vegetable stock upon the stuffed flowers, then add the tomatoes and bake for 10 minutes maximum, when the stock start to boil.
- Pay attention to not bake too much, or you'll burn your meal!
- Take out of the oven with care, and serve in table.
- Enjoy your stuffed zucchini flowers.