The local farmer’s market had some beautiful zucchini flowers that I was able to use in a recipe from Mario Batali’s Molto Italiano cookbook, which has over 300 “simple” Italian recipes to cook at home. The zucchini flowers are washed and the flower stamen is removed. The flowers are then stuffed with a mixture of goat cheese, egg, and scallions. The recipe calls for goat ricotta, but I used a soft goat cheese, and regular ricotta would probably also work, although I like the tanginess of the goat cheese. The stuffed flowers are then lightly sauteed until golden. A simple tomato vinaigrette and fresh basil finishes the dish. Beautiful, bright, fresh, easy appetizer.
Link to recipe here.
Link to Molto Italiano here.