Stuffed Zucchini Flowers: A Light Recipe
Ingredients
- 8 units Zucchini Flowers
- 100 g Green Beans boiled
- 200 g Potatoes boiled and mashed
- 150 g Zucchini
- 1 tbs. Marjoram fresh chopped
- alcune foglie Basil fresh
- 1 clove Garlic finely chopped
- 30 g Grated Grana Cheese
- Salt
- 2 tbsp. Olive Oil
Instructions
- Dice the zucchini and boil them until tender.
- Season the boiled zucchini with the marjoram, minced garlic, grated grana cheese, and a pinch of salt. Stir well.
- Add the previously boiled and mashed green beans and potatoes to the seasonings. Stir until smooth.
- Gently fill the squash blossoms with the prepared mixture.
- Place the stuffed squash blossoms on a baking sheet lined with parchment paper and drizzle with a little olive oil.
- Bake in preheated oven at 180°C for 15 minutes or until golden brown.
- Serve the stuffed squash blossoms hot, garnished with fresh basil leaves.
Notes
For an even tastier variation, you can add cubes of mozzarella or smoked scamorza cheese to the squash blossom filling. This will give the dish a stringy and irresistible note. Remember to balance the salt in the filling, especially if additional cheese is added.