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Stuffed zucchini flowers - Fiori di zucca ripieni

The Cucurbitaceae from the berry family grows well in the mild climate of Lake Garda. Zucchini (literally translated: small pumpkin) has been widely used since the 17th century when they developed it from the further cultivation of the garden calabash.

The large yellow flower is a delicacy, and it is often served fried as an antipasto. However, it tastes delicious when filled. A popular variation at Lake Garda is zucchini flowers with a filling of ricotta or goat cheese.

Recipe for 4 persons:

  • 12 zucchini blossoms

Filling:

  • 250 potatoes
  • 1 zucchini
  • 1 tbsp oil
  • 200 g ricotta
  • 1 egg
  • 100 g of a mountain or hard cheese grated
  • Salt
  • Pepper

First, carefully wash and dry the flowers, then gently open and remove the pistils. Dice the cooked and peeled potatoes. Wash the zucchini, dice and fry in oil. Drain the excess oil and mix the cooked zucchini in a bowl with the potatoes, ricotta, half of the cheese, egg and season with salt and pepper.

Fill the flowers with the potato and zucchini mix using a spoon and twist the flower ends together. Place in an oiled baking dish or a casserole with baking paper, sprinkle with the rest of the cheese and bake in a preheated oven at 180 degrees for about 20 minutes. Serve with lettuce and edible flowers.