• 8 zucchini flowers  (serving 4 person for an appetizer, 2 person for a second course)
  • 300gr fresh ricotta cheese
  • 8 cherry tomatoes cut in 4
  • 1 egg
  • Fresh basil ( quantity is to your taste!)
  • 2 tbsp grated parmigiano reggiano cheese
  • breadcrumbs
  • Salt, pepper, extra virgin olive oil


In a bowl mixing well the ricotta cheese,  egg, basil, salt and pepper and the Parmigiano cheese.

Gently, check if the flowers are clean (no ground, sand, no bugs inside…); brush them with a moist kitchen towel, if need it. Open the zucchini flowers making a cut along the petal’s  length, being careful to leave in all the base. With a teaspoon,  filling the flowers with the mixture (being careful to don’t damage the petals…) and  transfer in a baking dish.  Scatting the cherry tomatoes, sprinkle some breadcrumbs and pour some extra virgin olive oil. Cook in the preheat oven at 200° for about  20 minutes.

If you like to enrich the flavor, add 50gr of feta cheese, cut  in small cubes,  in the mixture!


Chiara Tomassetti

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