roasted ricotta, tomato and pine nut stuffed zucchini flowers
on sunday morning i came across the most beautiful little zucchini flowers at the market. i got very excited/inspired and bought a few, came straight home and prepared them super simply. stuffed with a few ingredients i had in the fridge/collected from the market. they made for the most melt in your mouth delicious sunday lunch ever. they were almost too pretty to eat.
- 7 zucchini flowers
- 1/2 a cup of ricotta
- 1/3 cup of cherry tomatoes cut into small pieces
- 2 tbs of fresh oregano
- 2 tbs of freshly grated parmesan cheese
- 2 tbs of toasted pine nuts
- 1 tbs of lemon zest
- 1 egg yolk
- olive oil
- salt and pepper
1 / preheat oven to 200 degrees celsius. wash zucchini flowers in cool water (when i wash all my fruit and veggies i add apple cider vinegar to the water. it kills bugs and removes any extra dirt and chemicals). once washed set aside on some paper towel while you prepare the ricotta mixture.
2 / in a bowl combine ricotta, cherry tomatoes, oregano, lemon zest, pine nuts, parmesan, egg, salt and pepper and mix. then with a small spoon gently scoop mixture into zucchini flowers (be very careful they are super delicate). once they are all full, twist the top and put them in your baking tray.
3 / drizzle them with a little bit of olive oil and some salt and pepper and bake in the oven for 20-30 minutes until slightly golden.
bon appetit xx