Zucchini Flowers with Ricotta Filling

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Zucchini Flowers with Ricotta Filling
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
16 Zucchini flower
400 grams small zucchini
1 shallot
1 garlic clove
salt
freshly ground peppers
1 bunch Basil
4 sun-dried Tomatoes in oil
200 grams Ricotta cheese
2 eggs
olive oil
How healthy are the main ingredients?
zucchiniRicotta cheeseBasilshallotgarlic clovesalt

Preparation steps

1.

Rinse zucchini flowers, pat dry and remove stamens.

2.

Rinse and trim zuccnihi, then grate coarsely. Peel shallots and garlic and chop finely. Heat oil in a pan and saute both for a few minutes. Add grated zucchini and season with salt and pepper, saute for about 10 minutes on low heat. Remove from heat and cool. 

3.

Rinse basil, shake dry, pluck off leaves, combine with zucchini and puree. Dice tomatoes finely and add together with ricotta and eggs to zucchini puree, mix well. Place mixture into flowers and turn up flowering tops carefully.

4.

Arrange flowers in a greased baking dish, drizzle with a little olive oil and bake in preheated oven at 220°C (approximately 425°F) for about 15 minutes or until flowers brown lightly. If desired, serve with steamed zucchini slices.