Stuffed zucchini flowers

Stuffed zucchini flowers

Suggested material offered in store


6 zucchini flowers
100g ricotta
3 tbsp olive oil
1 tbsp chopped chives
Salt and pepper


In a bowl, mix ricotta, 1 tablespoon of olive oil, chives, salt and pepper. Set aside.

Take a zucchini flower, gently open and remove the pistil in the center. The pistil is bitter. Repeat with each flower.

Stuff each flower with the ricotta mixture.

Heat a pan with 2 tablespoons olive oil, add the flowers and cook them 5 to 6 minutes or until golden.

Serve immediately.


6 servings.

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