Stuffed zucchini flowers with ricotta chives and lemon zest

Stuffed zucchini flowers with ricotta chives and lemon zest

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

When it was last zucchini flower season, I was curious to see if I was happy with the flavour hit I got from a stuffed flower which was pan-fried instead of deep-fried. I was.

Rather than dipping the head of the zucchini in batter, I cooked each stem and flower in about 1 teaspoon of olive oil in a non-stick frying pan. I found the zucchini cooked well, and the flower’s filling was warm inside and ‘crusty’ on the outside. A very tasty seasonal starter.

Don’t be freaked out at the thought of ‘stuffing’ the petals. It’s a bit tricky, just go easy… you don’t have to do a hundred, around three per serve would be perfect.

Ingredients

Quantity Ingredient
250g light ricotta cheese
1 tablespoon chives, freshly snipped
1 lemon, zested
sea salt
6-8 zucchini flowers
4 tablespoons olive oil
white pepper

Method

  1. Combine the ricotta, chives, lemon zest and sea salt and pepper.
  2. Gently open the petals of the zucchini flowers and snap off the yellow stamen with your fingers.
  3. Spoon in 1 teaspoon of the filling and twist the top.
  4. Season the flower and stem with more sea salt and white pepper.
  5. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Pan-fry the zucchini flowers for 5–6 minutes, or until lightly golden. Add more olive oil as needed.
  6. Before serving, cut off half the stem of the zucchini so you can stand them up on a serving tray.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
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