Stuffed Zucchini Flowers

by Simone Agostino

Spring has sprung and the change in season means new ingredients to play with. These gorgeous spring zucchini flowers are filled with a delicate, yet flavoursome filling, then baked to perfection. 

Preparation Time - 10 mins
Cooking Time - 20 mins
Serves 4 as a side

Ingredients

  • 8-10 zucchini flowers
  • 1 cup firm ricotta
  • 2 tbsp pecorino cheese
  • 1-2 anchovy fillets
  • Chilli flakes
  • Nutmeg
  • Lemon zest
  • Salt and pepper

Method

Simply combine the stuffing ingredients in a small bowl. Set aside. Wash and pay dry the flower. Delicately open each flower and fill with the stuffing, folding the flowers back into their place. Place them up on a baking tray lined with baking paper.

Drizzle with EVOO, season well, bake for 20 mins at 200C.

The perfect light meal or side for spring.

 

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