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.
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.