I’ve never eaten squash blossoms (or zucchini flowers) before moving to Italy, as in Romania they are less popular. I’m sorry I haven’t discovered them earlier, because I find them delicious. Not to mention they are a great source of vitamins A, C, B1, B2, B3, B9, iron, calcium, magnesium, phosphorus, folate and potassium, everything with just 12 calories for every 100 grams of flowers.
I try to stay away from fried food, which remains a bad habit of local fairs and festivals, so I’ve decided to have the squash blossoms baked in the oven. I used flowers freshly picked from the garden, which I filled with a creamy mix of ricotta, Philadelphia cheese and Parmigiano Reggiano. Niammy!
Normally, zucchini flowers should be picked in the morning. I picked these in the evening, when they had already closed up. However, I see this as an advantage, as the closed flowers kept the filling pretty well inside.
Good to know:
You need to remove the pistils and the stamens from the flowers before cooking. It’s also wise to check for insects inside.
You should cook the squash blossoms in the same day they were picked or the following day, because they’re not very resistant.
Eat them when they`re still warm, as an appetizer.
Buon appetito! Enjoy!
- Zucchini flowers - between 18 and 20
- Ricotta - 120 grams
- Philadelphia cheese - 60 grams
- Parmigiano Reggiano - 55 grams
- Eggs - 1
- Salt, pepper
- Olive oil, for greasing the pan
- 1Keep the zucchini flowers in cold water for 15 minutes.
- 2Prepare the zucchini flowers: remove pistils and stamens and gently wash the flowers in cold water. Let them dry on a paper towel.
- 3Preheat the oven at 180°C (356°F).
- 4Mix all other ingredients to obtain a creamy smooth composition.
- 5Fill each zucchini flower using a pastry bag.
- 6Lay the flowers on a greased baking pan. I used parchment paper to be sure flowers don't stick to the pan.
- 7Bake at 180°C for 13 minutes.