Stuffed Zucchini Flowers
Many people love baked stuffed or fried zucchini flowers, almost as much as a fresh summer garden tomato. Offered on restaurant menus, they draw people like a magnet. They are delicious either plain or stuffed. Stuffings can vary from cheese to meat.
Ingredients
- 1 1/2 cups well drained ricotta cheese
- 1 cup grated parmesan cheese
- Zest of one large lemon
- 1/4 cup minced parsley or basil
- Salt and pepper to taste
- 12 whole large zucchini flowers
Directions
- In a bowl mix together the ricotta cheese, Parmesan cheese, lemon zest, parsley or basil. Season with salt and pepper to taste.
- Open each flower, spoon in a few tablespoons of ricotta mixture, then close the petals to seal the filling. Place in an oiled casserole dish and bake foil covered for 25 minutes, remove foil and bake an additional 5 minutes. Serve warm.
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