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Roasted Zucchini Flowers
A lighter (and less fussy) version of deep-fried zucchini flowers. These are so moreish, and are sure to impress a crowd. Zest the lemon for the ricotta filling first, then cut it into cheeks to serve.
Prep Time
10 mins
Cook Time
15 mins
Serves
6
Snacks & Starters
Vegetarian
Gluten Free
Ingredients
15–15 baby zucchini, plus flowers
2 tbsp extra-virgin olive oil
flaky sea salt
RICOTTA FILLING
1 cup ricotta
1/4 cup finely grated parmesan
finely grated zest of 1 lemon
2 tbsp chopped soft herbs, such as mint, dill, basil, parsley
2 tbsp chopped toasted pine nuts, (optional)
salt and freshly ground black pepper
TO SERVE
1 lemon, cut into cheeks
Method
Preheat your oven to 180ºC/350ºF fanbake.
To prepare the zucchini flowers, carefully remove the stamens from the inside of the flower, taking care not to tear the petals if you can.
Prepare the filling. Combine all the ingredients in a small bowl and season to taste.
Fill the flowers with heaped tablespoons of the ricotta mixture, carefully pushing the ricotta deep into the base of the flower, and twisting the ends of the petals to seal off the ricotta.
Place the filled flowers on a roasting tray, and drizzle with olive oil. Roast until the zucchinis are tender (12–15 minutes, depending on size).
Squeeze over the lemon, sprinkle with salt and eat immediately.
NOTE
Different varieties of zucchinis have different sized zucchinis when they bear flowers. If the zucchinis are big when they flower, we cut the vegetable part in half lengthways, keeping the flowers intact, sprinkle the sliced zucchinis with the ricotta mixture, and then roast in the oven.
