Stuffed Zucchini Flowers

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. Recipe below 👇

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

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

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!