As on every Monday I go to local farmer’s market where only seasonal fruit and vegetables are sold, and now the stalls are full of zucchini and their flowers.
A recipe that I often do with my “students” at cooking classes are zucchini flowers stuffed with ricotta and other vegetables, an excellent vegetarian dish.
In addition to the recipe, I would like to give a few historical points on this vegetable: The origins of zucchini are obviously the same as those of the pumpkin, which is native to Central America, and was cultivated since ancient times in Peru, we speak of 1200 BC. They became known in Europe only after the discovery of America. Their cultivation began to spread across Europe in the Sixteenth Century. Due to the ease of their production they have long been a food destined for the simpler classes.
And now the recipe.
“Buon lavoro” to everyone!
Zucchini Flowers Stuffed with Ricotta
- 40 zucchini flowers *
- 500 gr. fresh ricotta
- 1 (red or yellow) pepper
- 3 tomatoes
- 1 small eggplant
- 1 onion
- 2 zucchini
- 1 tablespoon chopped parsley
- 10 tablespoons extra virgin olive oil
- salt and pepper
Preheat oven to 375 degrees Fahrenheit.
Mince all the vegetables (except zucchini flowers) and place in a large pan with extra virgin olive oil. Cook until soft and add salt and pepper to taste.
Mix the vegetables with ricotta (after vegetables have cooled to room temperature) and stuff the flowers with this mixture. Place them in an oven proof dish that has been drizzled with a little extra virgin olive oil.
Bake for 20 minutes.
* If you are unable to find zucchini flowers, you can remove the seeds from another zucchini and put the vegetable stuffing in it.