This recipe is translated from Cookpad Italy. See original: ItalyFiori di zucca al forno con ricotta di bufala

Baked Zucchini Flowers with Buffalo Ricotta

rosso rubinian
rosso rubinian @rosso_rubinian
Italia

This vacation in Cilento really rejuvenated me, with wonderful excursions and the sea. I also bought some products that I decided to use in my kitchen. Today, zucchini flowers. I love them so much, so I thought of baking them without batter, with a special filling. My love is continuing the ketogenic diet, so I have to be careful and use suitable ingredients. This doesn't mean giving up flavor; you can still make amazing dishes. Enough chatting, let's get to this delicious proposal 😊

Baked Zucchini Flowers with Buffalo Ricotta

This vacation in Cilento really rejuvenated me, with wonderful excursions and the sea. I also bought some products that I decided to use in my kitchen. Today, zucchini flowers. I love them so much, so I thought of baking them without batter, with a special filling. My love is continuing the ketogenic diet, so I have to be careful and use suitable ingredients. This doesn't mean giving up flavor; you can still make amazing dishes. Enough chatting, let's get to this delicious proposal 😊

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Ingredients

30 minutes
2 servings
  1. 10zucchini flowers
  2. 7 ouncesbuffalo ricotta (about 200 grams)
  3. 5anchovy fillets
  4. 1 tablespoonolive oil
  5. 1 pinchsalt

Cooking Instructions

30 minutes
  1. 1

    Prepare our ingredients. Start by washing and cleaning the flowers, then dry them well.

  2. 2

    Cut 10 pieces of ricotta and split the anchovies in half, then assemble our flowers. Use a brush to spread the oil on the bottom of the baking dish, place the stuffed flowers, and spread more oil. Preheat the oven to 355°F (180°C) and bake for 20 minutes with the fan on.

  3. 3

    The flowers will look like this as in the photo, bring to the table and serve.

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rosso rubinian
rosso rubinian @rosso_rubinian
on
Italia
Ciao sono Barbara, un assaggiatore certificato e sommelier di olio extravergine di oliva e del vino. Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto.Penso che tutto quello che mi serve è vicino a me, ecco come si realizzano i sogni.Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian
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