I've done quite a few variations on stuffed zucchini flowers but they generally involve a ricotta based filling - this time I've decided to use the smokey goodness of Scarmoza.
Scarmoza is a cross between mozzarella and provolone - it has a familiar shape, with a firmish texture.
It is stringy and elastic and melts beautifully with a subtle smoky flavour. For this recipe I've cut the scarmoza into pieces that will fit inside the flower - the attached zucchini has been partially sliced along the length to help it cook a little more quickly and wrapped with prosciutto for extra flavour
finely sliced prosciutto
When choosing zucchini for this recipe, look for flowers with small zucchini attached.
Prepare the zucchini:
Carefully remove the pistil from inside each flower then place a piece of scarmoza inside the cavity, leaving enough room to twist the tip of the flowers.
Slice the zucchini along its length and then loosely wrap with prosciutto.
Place the zucchini on a baking paper lined tray - drizzle with a little olive oil and bake in a preheated 170°C oven for 5 minutes - carefully turn the zucchini and bake for another 5 minutes.
Serve at once.