Stuffed zucchini flowers
💬 “This recipe is as beautiful as it is delicious. A tribute to the garden that's easy to cook with the Compac collection.”
When you have fresh zucchini flowers, it's best to treat them with care. Here, we stuff them with a savory stir-fry and gently bake them in BRA's Compac casserole dish , which goes from stovetop to oven with style and ease.
Ingredients (for 6 flowers):
- 6 fresh zucchini flowers
- 1/4 onion, finely chopped
- 1/2 zucchini or zucchini flowers
- 1/2 grated or chopped carrot
- 1/2 chopped green pepper
- 1/4 zucchini, chopped
- Ricotta style cheese (250 g)
- Grated mozzarella cheese to taste
- Parmesan cheese to taste
- Spices to taste (pepper, onion powder, basil, oregano, chives...)
- Salt
- Extra virgin olive oil
Steps:
- Sauté the filling: In the Compac collection pan, sauté the onion with a little oil. Add the remaining vegetables and the spices. Cook until golden.
- Mix the vegetables with the ricotta and mozzarella cheese until you have a well-blended dough.
- Fill carefully: Carefully open each flower and fill it with the warm mixture (if you've chopped the vegetables a lot, you can do this with a piping bag). Gently seal the tips.
- Brush and bake: Place the flowers in the Compac casserole dish, brush with oil, add parmesan cheese and bake at 180°C for 15 minutes.
- Serves: Crispy on the outside, juicy on the inside. A true summer gem.
✨ Perfect for a special dinner or to surprise someone with something seasonal. And it's easy!
