THE very easy baked zucchini flowers I’m a tasty appetizer that you prepare with simple ingredients in a little less than half an hour. Alone ricotta cheese vaccine, anchovies, a little bit of parmesan and here is a delicious recipe that is sure to be successful.
Ingrediants
- 12 courgette flowers
- 350 g of cow’s milk ricotta
- 100 g of grated Parmesan cheese
- 8 anchovies in oil
- nutmeg
- extra virgin olive oil
- salt
- pepper
THE very easy baked zucchini flowers they are one of the many variations of a classic recipe that, from North to South, everyone interprets in their own way. There are those who fill them only with the ricotta cheese, who with the boiled potatoes, who with provolone and anchovies, who with Ham and mozzarella, there are those who then fry them and those who, like we did, bake them in the oven.
In this recipe we have stuffed the Baked Pumpkin flowers with a tasty ricotta-based filling where the presence of anchovy gives that touch of flavor that gives the right boost to the dish. Prepared in this way, they are even easier to make than baked courgette flowers and courgette flowers stuffed with potatoes, because you need fewer ingredients, steps and minutes of cooking to bring a appetizing appetizer.
For the recipe to be successful, before mixing it with the other ingredients, drain the ricotta in a colander for a while so that it loses part of the whey. Only in this way will you have beautiful flowers slightly gratinated on the outside and with a soft heart.
If you are looking for other ideas on how to use them, take a look at how to cook zucchini flowers: practical tips and 15 delicious recipes
OTHER TASTY RECIPES: Fried courgette flowers in tempura, Fried courgette flowers in batter
How to prepare: Baked zucchini flowers very easy
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
5 min
- Portions
-
4 – 6
How to prepare: Baked zucchini flowers very easy
Start preparing these baked zucchini flowers, very easy from the filling: drain the anchovies and cut them into small pieces. In a bowl, combine the ricotta, 60 g of Parmesan, the anchovies, a pinch of salt, a sprinkle of pepper and a little nutmeg. Mix everything well.
Gently clean the courgette flowers: remove the pistil, being careful not to break the corolla. Also remove the leaves at the base of the flower and cut the stem. Using a pastry bag – but you can also do it with a teaspoon – fill the courgette flowers with the ricotta cream.
Arrange the stuffed courgette flowers on a baking tray lined with parchment paper, brush them gently with a drizzle of oil. Sprinkle with the remaining Parmesan and complete with a little more oil. Cook them in a static oven at 200 ° C for 5 minutes, turning on the grill in the last 2 minutes of cooking. Serve the courgette flowers in the oven very easy very hot, or at room temperature.
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