Stuffed Zucchini Flowers Recipe
Stuffed zucchini flowers recipe is a delicious variant for an easy and quick side dish. Your Children will love them too!
Servings: 6 people
Ingredients
- 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
Instructions
- 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.
Notes
Keep the stuffed zucchini flowers with ham steak and mozzarella for a couple of days in the refrigerator in an airtight container. Is not recommend freezing.