While I've cooked various stuffed zucchini flower dishes in the past they have all involved frying the flowers - I thought that this time I would do something different and oven bake them.
I'm sticking with a ricotta filling but this time I've used this lovely buffalo ricotta
and added parmesan and a grinding of chilli to give it an little bite.
12 zucchini with flowers attached
200 grams buffalo ricotta
100 grams finely grated parmesan, approx
freshly ground chilli
freshly ground white pepper
Prepare the zucchini flowers:
You don't have to do this but I like to remove the pistil as presentation wise I think it gives a nicer look. Try to do this as close to filling time as possible.
Make the filling:
Pass the ricotta through a fine mesh. Grind over with a little chilli and white pepper and sprinkle in half of the parmesan - stir well and taste, then keep adding parmesan and/or seasoning until you achieve a taste you like.
Stuff the zucchini flowers:
Place the filling into a piping bag and pipe each flower about three-quarters full - leave enough space and twist the top of the flower.
You can now store this on paper towels on a single layer in the fridge until ready to bake.
Line a baking tray with baking paper - drizzle over with a little olive oil and then roll the zucchini over the surface to lightly coat them.
Bake in a preheated 160°C oven for about 10 minutes, then carefully turn the zucchini over and continue baking until the zucchini is tender and the flower tops have started to crisp.
Serve immediately with a light drizzle of extra virgin olive oil and a light grinding of chilli.