Stuffed zucchini flowers

Name: Stuffed zucchini flowers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 discs White bread from the previous day (approx. 30 g each); 150 ml Milk; 8 Zucchini flowers; 1 Garlic clove; 3 TABLESPOONS Olive oil; 2 stem(s) Mint; 35 g Parmesan cheese; 125 g Ricotta cheese; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 discs White bread from the previous day (approx. 30 g each)
150 ml Milk
8 Zucchini flowers
1 Garlic clove
3 TABLESPOONS Olive oil
2 stem(s) Mint
35 g Parmesan cheese
125 g Ricotta cheese
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Dice bread and soak in milk for about 15 minutes. Cut off the flowers from the zucchini. Clean, wash and dry zucchini and cut them into very small cubes. Peel and chop the garlic. Heat 1 tablespoon of oil in a frying pan. Fry the zucchini cubes and garlic for about 5 minutes
2
Wash mint, shake dry, pluck off leaves and cut finely. Grate the parmesan. Lightly squeeze the bread, mix with the zucchini cubes, ricotta, mint, egg and half of the cheese. Season with salt and pepper
3
Wash flowers, shake dry. Carefully fill with the ricotta mixture and place in a greased casserole dish. Sprinkle with 2 tablespoons of oil, add the remaining parmesan and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes