Zucchini Flowers With Ricotta Cheese – a delicious recipe with zucchini, ricotta cheese, Parmesan cheese, basil, breadcrumbs, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Open the zucchini flowers, and gently remove the pistil.
2
Use a paper towel to scrape off any hairs on outside of flower.
3
Mix the ricotta cheese, Parmesan cheese, 1 tablespoon of olive oil, 2 tablespoons of breadcrumbs, and lemon zest in a salad bowl.
4
Add salt and pepper.
5
Preheat oven to 300 degrees Fahrenheit.
6
Grease a baking dish.
7
With a small spoon gently put the stuffing in the flower.
8
(You can use the opening made to remove the pistil).
9
Twist the tip of the flower to close.
10
Place the flowers in the dish, drizzle with little bit of olive oil.
11
Sprinkle with 2 tablespoons of bread crumbs and 2 tablespoons of Parmesan cheese.
12
Bake for 25 minutes.
13
Serve with a mixed green salad with pine nuts.
391
kcal
Calories
23
g
Fat
25
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 zucchini flowers, 1 cup ricotta cheese, 6 3/8 tablespoons Parmesan cheese, basil leaves chopped, and more.
Yes, Zucchini Flowers With Ricotta Cheese falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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