Zucchini and Cheese Stuffed Zucchini Blossoms
Ingredients
- For the blossoms
- 16 large Zucchini flower
- For the filling
- 1 small potato (cooked)
- 1 small Zucchini
- 1 Tbsp vegetable oil
- 200 grams Ricotta cheese
- 1 egg
- 200 grams Mountain cheese (grated, such as Gruyere)
- salt
- peppers
- Parmesan (for garnish)
- Daisy (for garnish)
Preparation steps
For the blossoms: Gently rinse the blossoms and pat dry. Open the blossoms, remove the pistils and the stamen.
For the filling: Peel the potatoes and dice finely. Rinse the zucchini and cut into small cubes. Heat the oil in a skillet. Add the zucchini and cook until tender. Pour the liquid out of the pan and remove the zucchini from the heat. In a bowl, combine the potatoes with the zucchini, ricotta and 3/4 of the cheese. Add the egg and season with salt and pepper to taste. zucchini, small cubes and fry in a pan with oil, pour off the liquid formed, set aside, potatoes, ricotta and 3/4 mix in the cheese, add the egg, stir and season with salt and pepper. Divide the filling between the blossoms and twist the ends of the blossoms to close.
Place the zucchini blossoms side by side in an oiled baking dish and sprinkle with the remaining cheese. Bake in a 180°C (approximately 350°F) until cooked, about 20 minutes. Serve alongside tomato salad, sprinkled with Parmesan and garnished with daisy blossoms.
