This is another zucchini flower dish I made while I was on holiday. Even though it tasted good, my family and I agreed that my other ricotta recipe was better than this one. However this is another good way to utilize zucchini flowers.
- 1/2 onion, chopped into tiny bits
- 1/4 cup red pepper, chopped into tiny bits
- 1/4 cup aubergine, chopped into tiny bits
- 1 /4 cup grated tomatoes
- 1/2 cup ricotta or cottage cheese
- Small bit of chopped parsley
- Dried mint
- Salt & pepper
This is a two-part process, the cooking and the stuffing.
Respectively saute the onions, aubergine, red pepper, tomatoes and the spices with a little time in between them. Be careful not to put the juice of the tomato, because you want this mixture to be fairly dry.
When they are fairly cooked, take off the stove, wait a little. In a bowl add the cheese, the sautéed mixture and the parsley. The cheese will soften with the heat of the other ingredients.
Clean the zucchini flowers and put the stuffing in an icing bag. Carefully stuff the blossoms. Slightly coat them with olive oil before placing them on a baking sheet.
Bake them at 180°C for 10 to 15 minutes. They may be a little soggy because of the cheese, so you might want to put them on a plate with paper towel first, then transfer to a better plate. There you go. Again I must say this recipe needs a little improvement, mostly the baking part. May be everyone just loved the batter fried part. It was good though but not as good as the other recipe. Anyway… Enjoy.