Stuffed zucchini flowers
This recipe is as beautiful as it is delicious. A tribute to garden-fresh cooking that's easy to make with the Compac collection.
When you have fresh zucchini flowers, the best thing is to treat them gently. Here we stuff them with a flavorful sauté and bake them slowly in the BRA Compac casserole, which moves from stovetop to oven with style and no fuss.
Ingredients (for 6 flowers):
- 6 fresh zucchini flowers
- 1/4 onion, finely chopped
- 1/2 zucchinis or the zucchinis from the flowers
- 1/2 grated or chopped carrot
- 1/2 chopped green bell pepper
- 1/4 chopped zucchini
- 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, fry the onion with a little oil. Add the remaining vegetables and spices. Cook until golden brown.
- Mix the vegetables with the ricotta and mozzarella cheese until you have a well-combined mixture.
- Stuff carefully: Open each flower gently and fill with the warm mixture (if you chopped the vegetables finely, you can use a piping bag for this). Close the ends softly.
- Brush and bake: Place the flowers in the Compac casserole, brush them with oil, add parmesan, and bake at 180 °C for 15 minutes.
- Serve: Crispy on the outside, juicy on the inside. A true summer treasure.
Perfect for a special dinner or to surprise someone with something seasonal. And it's totally hassle-free!
