SUMMER Baked zucchini blossoms stuffed with ricotta recipe

Serves 6 persons

Preparation time : 15 minutes

Cooking : 15 to 20 minutes

INGREDIENTS

- 10/12 zucchini flowers

- 125g ricotta

- 1 egg

- 1 garlic clove

- 10 fresh basilic leaves

- a bit of chive

- salt & pepper

- extra virgin olive oil 

METHOD

1. Preheat your oven at 180 C.

2. In a bowl, pour the ricotta, egg, crushed garlic, finely chopped herbs, salt & pepper and mix well. 

3. Carefully remove the pistil from the zucchini flowers and washed them gently.

4. Softly stuffed the ricotta mixture inside the blossoms and close the petals. 

5. Place them in an oven dish. 

6. Pour over a bit of olive oil and bake in the oven for 15 to 20 minutes.