This classic Italian recipe is perfect for early summer when the zucchini blossoms are abundant. Use the male flowers (the ones with the single stamen covered in pollen); these don’t produce fruit, but just pollinate the female flowers.
Recipe courtesy of Jennifer McIlvane www.lifeitalianstyle.com
- about 15 -20 zucchini flowers
- 500g (1 pound) ricotta
- 1/2 cup grated Parmigiano Reggiano
- 1 Tbs lemon zest
- 2 Tbs chopped basil
- 1 tsp salt
- 2 Tbs extra virgin olive oil + more for drizzling
- 1 cup cherry tomatoes, halved
- Carefully pull the stamens out of all of the flowers.
- Mix the ricotta, Parmigiano, zest, basil, salt, olive oil and carefully stuff into the blossoms. Gently twist the tops of the flowers to seal in the filling.
- Place the blossoms in a baking pan. Scatter the tomatoes around and sprinkle with a little salt and extra virgin olive oil.
- Bake in the oven at 350 for about 15 minutes.