Stuffed Zucchini Flowers
When we were in Italy last fall, if there were zucchini flowers on the menu, I was having them! There is something about the pillowy softness of a stuffed zucchini flower that fills my heart. I’ve had them cut up on pizza, stuffed, and fried, but the one I’m going to share with you here is inspired by one that was just baked.
I have been dying to make this recipe since we returned from Italy, but unfortunately, it wasn’t zucchini season when we got home. Last week I saw my neighbor, Andrea, sharing her zucchini plants in her Instagram stories. I immediately reached out to her and asked if she was going to use those flowers and she offered them to me. So, I immediately bought some ricotta and let her know I was ready for them. Thank you Andrea!
Last fall, when we attended Tuscan Women Cook, we prepared them three times. Twice fried and once baked. As much as I love the crispiness of the fried zucchini flowers, (not to mention fried zucchini pieces, but that’s a different topic) this preparation was one that I had never had.
I am a huge fan of pine nuts as I think they add a nice crunch and earthiness to a dish, especially once they are toasted. The recipe we used in Italy was a basic guideline that I used to make this dish my own. I also think the ricotta that was available in Italy is different than the ricotta consistency that I could get here in Texas. They were a nine out of 10, and would only be better if I was sitting outside overlooking the hills of Tuscany.
I made this as an appetizer for Scot and I, but to be honest, I could’ve eat it all myself as a meal. I admit that I smiled when he walked into the cabin, not knowing what was in the oven. He said that it smelled like we were with the nonnas again in Tuscany. He happily opened a bottle of Italian wine to drink alongside these little Italian pillows of heaven.
Mangia and enjoy!
With grace, grit & gratitude,
xx, JeriLynne
Stuffed Zucchini Flowers
Pillows of yummyu goodness
Ingredients
- 6-8 zucchini flowers
- 8 ounces, whole-fat ricotta
- 1 egg, beaten
- 1 tablespoon fresh Italian parsley, finely chopped
- Freshly grated nutmeg
- Diamond Crystal kosher salt and freshly ground black pepper, to taste
- 1-2 tablespoons softened butter
- 1/4 cup freshly grated Parmesan cheese
- 2-3 tablespoons pine nuts
Instructions
Preheat oven to 350 degrees.
Using a tweezer, carefully remove the stamen from the flower. Gently wipe off any dirt if there is any on the flower or stem.
In a small bowl, combine the ricotta, beaten egg, parsley, nutmeg, salt and pepper. Place the filling in a zip top or piping bag.
In an oven proof dish, spread half of the butter on the bottom of the dish. Hold the flower in one hand in with the other hand, pipe the filling into the flower until it is 3/4 full. Lay it down into the dish and continue until they are all filled.
Place a small piece of butter on each flower. Sprinkle the Parmesan cheese over the flowers. Top with pine nuts.
Bake for 15-20 minutes, until the cheese is melted and bubbly and the pine nuts start to color.
Leave a Reply
This monthly subscription nixes the stress of meal planning. Each week, I send you a curated weeknight plan featuring 3 delicious meals, a grocery list, easy-to-follow recipes, and a prep guide (mise en place) – all in one place!
Signature meal plan subscription
Signature meal plan subscription
Bring meaning & joy back to the dinner table
