Baked zucchini flowers: the recipe for the au gratin appetizer
ingredients
Extra virgin olive oil
Yo baked pumpkin blossoms I am a outline Simple and delicious, ideal to serve as an appetizer to open a family lunch or a summer dinner with friends. A light, quick and easy recipe without eggs: you will only need very fresh zucchini flowers, breadcrumbs, Parmesan cheese, parsley, extra virgin olive oil and salt.
After you have cleaned the stem and central pistil of the zucchini flowers, rinse them gently under fresh running water and then put them in a tasty breading made with breadcrumbs, cheese, salt, pepper and parsley. Finally, everything is seasoned with a drizzle of oil and baked in the oven until golden brown.
Irresistibly crisp and fragrant, the zucchini flowers gratin are to be savored very hot and they are perfect to accompany any second course of meat, fish or eggs. For an even richer and more fibrous dish, you can fill each flower with a few cubes of mozzarella cheese or provolone, and anchovy fillet in oil.
Alternatively, for a super creamy variant, you can fill them with a little cow ricotta or robiola, prepared with a drizzle of oil and a pinch of salt and pepper, or, especially designed for vegan diners, with blended tofu together with spices and herbs of your choice. Finally, you can sprinkle them with sesame seeds or flaked almonds, for a nice finish. crisp note.
delicious, colorful and very picturesque, zucchini flowers are typical vegetables of the spring and summer season, available between May and July, and it is possible to find them in the market stalls attached to the zucchini or collected in bunches. For best results, choose firm, perky, brightly colored flowers.
Discover how to prepare baked zucchini flowers by following the step-by-step procedure and tips. If you love the taste of these inflorescencesThere are many recipes you can make: from stuffed zucchini flowers to battered ones, including omelettes, risottos and savory tarts.
How to prepare baked zucchini flowers
Step 1
Step 1
Remove the stem and filaments at the base of the flowers. 1.
Remove the stem and filaments at the base of the flowers. 1.
Step 2
Step 2
Also separate the internal peduncle located in the center of each flower. 2.
Also separate the internal peduncle located in the center of each flower. 2.
Step 3
Step 3
Quickly rinse the flowers under cold running water and let them drain. 3.
Quickly rinse the flowers under cold running water and let them drain. 3.
Stage 4
Stage 4
Meanwhile, mix the breadcrumbs with a pinch of salt, a little ground pepper, the parsley chopped with a knife and the grated cheese. 4.
Meanwhile, mix the breadcrumbs with a pinch of salt, a little ground pepper, the parsley chopped with a knife and the grated cheese. 4.
step 5
step 5
Pass each flower, still wet, inside the breading, taking care to cover all sides. 5.
Pass each flower, still wet, inside the breading, taking care to cover all sides. 5.
step 6
step 6
Gradually transfer the flowers, side by side, to a parchment paper-lined baking sheet. 6.
Gradually transfer the flowers, side by side, to a parchment paper-lined baking sheet. 6.
step 7
step 7
Spread the remaining breading over the flowers. 7.
Spread the remaining breading over the flowers. 7.
step 8
step 8
Finish with a drizzle of oil 8 and cook in a preheated oven at 190 °C for about 15 minutes.
Finish with a drizzle of oil 8 and cook in a preheated oven at 190 °C for about 15 minutes.
step 9
step 9
Once the cooking time has elapsed, remove the zucchini flowers from the oven, transfer them to a platter and serve them still hot. 9.
Once the cooking time has elapsed, remove the zucchini flowers from the oven, transfer them to a platter and serve them still hot. 9.
storage
It is advisable to consume the zucchini flowers very hot and freshly baked. Alternatively, you can store them in the fridge, in a special airtight container, for maximum one day.
