THE GOOD OIL MILL
AT YOUR HOME
Baked stuffed zucchini flowers are the perfect dish for the warm season that is shyly hiding but it is definately slowly getting here.
A light appetizer to share or a delicious, colorful and fragrant vegetable side dish. These stuffed zucchini flowers, enriched by the soft touch of extra virgin olive oil, thanks to their lightness and goodness, are able to bring the colors of spring to the table and bring to mind the joy of being together, savoring a dish that we already know from the outset, everyone likes it.
The zucchini flower recipe is simple and quick to put into practice; made with a few simple ingredients such as cow’s milk ricotta, extra virgin olive oil and Taggiasca olives, the recipe for baked stuffed zucchini flowers is simply within everyone’s reach.
But be careful, for the perfect creation of zucchini flowers filled with ricotta cheese you need to pay attention to the easy perishability of this vegetable and that’s why we recommend cooking them as soon as you buy them, as they are very delicate.
The preparation of zucchini flowers in the oven is something that requires a few simple steps and there are many cooking methods to choose from. You can cook them in the oven, following our recipe for ricotta-stuffed zucchini flowers, or fry them, following the traditional recipe and the preferences of the diners.
Did you know that stuffed zucchini flowers can also be prepared in an air fryer?
In this case there will be no need for battered zucchini flowers or any type of breading, a sprinkling of Parmesan will be enough and then off it goes in the air fryer basket.
In any case, we believe stuffed zucchini flowers, served piping hot, are a real treat for the palate.
Ingredients for 4 people
• 16 zucchini flowers
• 200g of ricotta
• 3 tablespoons of pitted Bonamini olives
• 2 tablespoons of capers
• Bonamini “Or De Noires” extra virgin olive oil
• parsley, salt, pepper to taste
Preparation
1. Gently open the zucchini flowers, trying to touch them as little as possible and remove the pistil.
2. Mix the chopped pitted Bonamini olives, chopped capers and parsley together and transfer the result into a bowl.
3. Add the ricotta and mix until the mixture is smooth.
4. Season with salt, pepper and Bonamini “Or De Noires” extra virgin olive oil.
5. With the help of a spoon or a piping bag, insert a little filling into each zucchini flower, closing it then rolling the petals together.
6. Arrange the stuffed zucchini flowers on a lightly greased baking sheet and sprinkle them further with the Or De Noires, extra virgin olive oil, salt and pepper.
7. Bake at 150 C° for about 10 minutes and then let them rest briefly before serving.
Tip for a better result of baked zucchini flowers filled with ricotta: prepare them in advance and reheat them later, the flavor of the ingredients together will be more decisive and very well blended.
Why did we recommend our Or De Noires extra virgin olive oil for this stuffed zucchini flower recipe?
Because this extra virgin olive oil produced from the best selection of only black olives has the perfect feature to be combined with a recipe like this. Thanks to its light fruity flavor with sweet almond notes and that delicate herbaceous sensation, it is able to create the perfect balance for making baked stuffed zucchini flowers, a dish that puts soul and heart (and stomach) at peace!
