Summer Vegetable Stuffed Zucchini Flowers with Herbed Ricotta
Stuffed zucchini flowers are a refined Italian delicacy, perfect for showcasing peak summer produce. This dish combines the subtle flavor of zucchini flowers with creamy herbed ricotta, creating a light yet satisfying main course. It's an advanced dish that requires skill in handling the delicate flowers, but the result is a beautiful and elegant presentation.
Ingredients
- 12 zucchini flowers
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 cup pine nuts
- 1 tablespoon fresh lemon juice
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully open the zucchini flowers and remove the stamens from each flower without tearing the petals. Rinse gently and pat dry.
- In a medium bowl, combine ricotta, Parmesan, basil, parsley, garlic, lemon zest, sea salt, and black pepper. Mix well to blend the flavors.
- Fill a pastry bag or a plastic zip-top bag with the ricotta mixture. Pipe the filling into each zucchini flower, gently twisting the tops of the petals to close.
- Place the stuffed flowers on the prepared baking sheet. Drizzle with olive oil and sprinkle with additional salt and pepper.
- Bake for 15-18 minutes, until the flowers are tender and the ricotta slightly golden.
- While the flowers bake, toast the pine nuts in a small skillet over medium heat until golden, about 3-4 minutes. Set aside.
- Remove the flowers from the oven and transfer to a serving platter. Garnish with toasted pine nuts and a drizzle of lemon juice and olive oil.