SQUASH BLOSSOMS STUFFED WITH RICOTTA
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Starter, Light meal, Vegetarian
Cuisine: Italian
Serves: 4-5 people
Ingredients
  • 20 squash blossoms
  • 150 gr fresh ricotta
  • 1 large courgette (zucchini)
  • 1 garlic clove
  • 1 Tbs grated parmesan
  • 2 Tbs olive oil
  • salt, pepper
Instructions
  1. Julienne the courgette.
  2. Heat the olive oil in a pan and fry the garlic, remove.
  3. Add in the courgette and some salt, cook for 4-5 minutes until soft. Leave to cool.
  4. Cream the ricotta cheese by beating with a spoon and mix in the parmesan.
  5. Add in the courgette and freshly ground black pepper and check to see if it needs more salt.
  6. Fill each flower with about a table spoon of filling and twist the ends.
  7. Place on a baking dish lined with parchment and brush the tops with a little olive oil.
  8. Bake in the preheated oven (200 C / 390 F) for about 20 minutes, until golden.
Notes
The leftover flowers will keep in the fridge for a couple of days.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/07/squash-blossoms-stuffed-ricotta/