4 tablespoonsRomano cheesefreshly grated, to garnish
4 sprigsbasilfresh, to garnish
Instructions
Ricotta cheese filling:
In a small bowl, combine all the ingredients for the ricotta cheese filling. To prep ahead: This ricotta mixture can be made up to 2 days in advance. Cover and refrigerate.
Stuffing the squash blossoms:
Use a small spoon or a piping bag to carefully fill each flower with the ricotta mixture. Simply place a small amount of filling into the green base of the blossom, leaving a little space before the orange petals.
Baking the squash blossoms:
Preheat your oven to 375°F (190°C). Place the oven grate in the center of the oven.
Spread a layer of marinara sauce on the bottom of a baking dish.
Carefully place the filled zucchini flowers in the baking dish on the marinara sauce. Spoon a dollop of marinara sauce and grated pecorino cheese on each filled zucchini flower.
Cover the baking dish with foil and bake in the preheated oven, covered, for 15 minutes until the blossoms are slightly swelled and firm to the touch.
Then, remove the foil from the baking dish and continue to bake for an additional 5 minutes.
Spread a couple of tablespoons of the sauce on the dinner plate. Place the baked zucchini flowers on the sauce.
Garnish with fresh basil and extra grated cheese.
Serve and enjoy!
Video
Notes
Remove the stamen: Before stuffing the flowers, remove the stamen (the long, thin part in the center of the flower), as it can taste bitter.
Don't overstuff: Be mindful not to overstuff the zucchini flowers, as excessive filling may cause them to burst during baking. As the size of every flower varies, aim for the filling to fill the green base of the flower.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.