Filled zucchini flowers with ricotta

Name: Filled zucchini flowers with ricotta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4-5 Stem(s) Parsley; 150 g Ricotta; 1 Egg yolk (S); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Zucchini flowers; 1 untreated lemon; 50 g Butter; 7-10 Tbsp Lemon Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4-5 Stem(s) Parsley
150 g Ricotta
1 Egg yolk (S)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Zucchini flowers
1 untreated lemon
50 g Butter
7-10 Tbsp Lemon Pepper

Directions

1
Wash parsley, shake dry and chop the leaves of 3 stalks finely. Mix ricotta, egg yolk and chopped parsley and season with salt and pepper. Carefully wash, drain and clean the flowers if necessary.
2
Cut zucchini at the base of the stem in a fan shape. Fill the zucchini flowers with one tablespoon of ricotta mixture each and twist the flower tips together over the filling. Wash the lemon, grate dry and cut in half.
3
Cut 1 half into corners, squeeze out the other half. Place the flowers and lemon corners in 1-2 ovenproof baking dishes. Melt butter. Add 1 tablespoon of lemon juice, mix well, season with some salt and lemon pepper and pour over the flowers.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove flowers from the oven and garnish with parsley. Bread tastes good with it.