Published on 02 May 2011 by Alison
I love zucchini flowers done any way - fried, stuffed, roasted, whatever. Today we bring you a great Italian recipe for summer with these courgette flowers and ricotta. The traditional Italian product is very versatile and this is the kind of dish you can use as an Italian antipasto, or even as an entire light lunch on the weekend.
Ingredients for four people are: eight large, open zucchini flowers, 300 gr of ricotta cheese, 4-5 tablespoons of grated cheese (parmesan should work), a small bunch of chopped chives, the juice of a lemon, olive oil and salt.
Clean the flowers and slice them vertically in half. Place them on a chopping board. Wash and chop the chives and place them in a bowl. Add the ricotta, grated cheese and a little salt and mix well to achieve a creamy texture. With a wet spoon, place a spoonful of the ricotta mixture in each half zucchini flower and bring the sides together to close the flower.
In a small bowl, squeeze the lemon and add a little salt and olive oil, whisking with a fork. Take four plates and drizzle the lemon juice over them, placing the zucchini flowers on top and you’re done! A nice, zucchini flower salad for summer.