Baked Ricotta Stuffed Zucchini Flowers

By CheeseDiva

Ingredients

• 12 Medium To Large Zucchini Flowers
• 1 Cup Ricotta Cheese
• 1/3 Cup Grated Pecorino Romano Cheese
• 2 Teaspoons Finely Chopped Fresh Basil
• Salt & Pepper
• 2 Medium Eggs Beaten With 2 Tablespoons Milk
• 1 1/2 Cups Fresh Breadcrumbs
• Sea Salt & Pepper
• Olive Oil For Baking
• 1 Cup Quick Tomato Sauce
• or
• Lemon Wedges

Details

Servings 4
Adapted from italianfoodforever.com

Preparation

Step 1

Preheat oven to 400 degrees F.

In a small bowl, mix together the ricotta and pecorino cheese along with the chopped basil.

Season with salt and pepper.

Use a small spoon to fill each flower with the ricotta mixture, pushing the filling down towards the stem end.

Gently twist the flower at the end to enclose the filling.

Continue to fill all of the flowers.

Place the egg mixture in one bowl and the breadcrumbs in another.

Season the crumbs with salt and pepper.

Lightly oil an aluminum foil covered baking sheet.

Dip each of the flowers first in the egg mixture, then the crumbs.

Place the breaded flowers evenly spaced on the baking sheet, then lightly spray the flower tops with olive oil spray (optional).

Bake the flowers for 15 to 20 minutes, or until golden brown.

Place on a platter, sprinkle with sea salt, and serve with tomato sauce, relish, or lemon wedges.