Super crispy stuffed zucchini flower recipe is here. These Italian zucchini flowers are too good to not be made, therefore they are super healthy as they are baked instead of fried. For this reason, you can eat them a ton without feeling guilty!!!
Why you’ll love it
- is an inexpensive dish
- is healthy as the courgette flower are baked
- super easy and quick to make
- makes a perfect lunch or dinner
I am not saying that the fried zucchini flowers are bad for you, in fact, I love them very much. However, my husband adores them so much that during the Summer season we make them every week. Yes, we are crazy in love. 🙂 For this reason, I have started to prepare them in a healthier way. So we will have no regrets.
Differences of zucchini flowers
There are two types of zucchini flowers, male and female. The male is the one with long stems while the female is the one attached to the zucchini. There are both equally good and there are no differences in taste. If you are not lucky enough to grow them in your garden you can find them in the market. When it comes to freshness, there are few signs to look for when you are buying those beauties:
- Colour- the colour needs to be yellow bright and no dark spots on it.
- Texture- the flower needs to be slightly swollen and the tip lightly open, if the tip are attached they aren’t fresh.
These beautiful flowers are very delicate and don’t last for long once bought. If they were sold in a bunch with no packaging I suggest you cook them right away. On the other hand, if they were sold in packaging I recommend you don’t remove them from it and consume them within two days. In case you bought the female zucchini and, you want just to use the flower don’t waste the zucchini. You could use it to make this delicious Bruschetta with zucchini for your next meal.
How to make these stuffed courgette flowers?
There are a million ways to make courgette flowers, still, this is my go-to recipe for a quick but yet delicious dish. The Roman tradition says to dip the flower into a batter made from water, eggs, flour. Then fried it into a deep hot oil. The result is super crispy, but, at the same time super soft. Promise, next time I’ll post the fried version. Howsoever this is evenly scrumptious.
What do we need:
- Zucchini flowers-male or female your choice.
- Mozzarella cheese.
- Eggs.
- Anchovies.
- salt and ground black pepper.
- Olive oil extra vergin.
- Bread crumbs- panko which gives more crispiness compared to the fine bread crumbs.
Step by step introdutions*
*For more accurate step by step, please, read the recipe card. You can find it at the bottom.
1.Clean the zucchini flowers. Brush very delicately the flowers to remove the dirt or use a damp cloth*. Using your index finger remove the pistils inside the flowers. Gently move the finger around it until you feel the crack. Shake gently upside down the flowers to remove the pistils.
2.Stuff the flower. Cut the mozzarella into slices 1 cm thick. Open gently the flower, insert one slice of mozzarella and one anchovy. Twist the tip to close the flower, set it aside. Repeat until all the flowers are done.
3.Breading the flower. Dip the stuffed flowers into the whisked eggs. Then coat them into the breadcrumb and set it aside.
4.Cooking. Brush evenly the olive oil on a baking sheet previously covered with baking paper. Lay the flowers on the baking tray and splash some more olive oil on them. Cook the flowers in a preheated oven at 200°C for 30 minutes. Turn them upside down halfway.
*Note: Don’t wash the flower under running water otherwise it will ruin the texture.
More way to use zucchini flowers
You can use the courgette flowers in many ways. For instance, add them on risotto, pasta, or as a topping for pizza. Even more, use it in the frittata, in the quiche either as topping for bruschetta. You have several choices here!
Frequently ask question
Can I make it in advance?
I don’t recommend making them in advance, as the zucchinis are best eaten while still warm.
How do I store the zucchini flowers?
If the zucchini flowers are sold in a pack I recommend leaving them in there until you are ready to use them. While, if they are sold in a bunch, once at home, wrap them in kitchen paper and store them in the fridge. I suggest you make them on the same day.
Stuffed zucchini flower recipe
Equipment
- 2 Medium bowl
- Chopping board
- Knife
- Medium oven tray
- Baking paper
Ingredients
- 14 zucchini flowers
- 200 gr mozzarella cheese
- 14 anchovies
- 3 medium eggs
- 2 tsp ground black pepper
- 100 gr panko bread crumbs
- 2 tsp salt
- 2 tbsp olive oil extra virgin
Instructions
Prepare the zucchini flower
- Preheat the fan oven at 200°C, 400° Fahrenheit, 210°c conventional and 7 gas mark.
- Brush very delicately the flowers to remove the dirt or use a damp cloth*.
- Using your index finger remove the pistils inside the flowers. Gently move the finger around it until you feel the crack. Shake gently upside down the flowers to remove the pistils.
- Cut the mozzarella into slices 1 cm thick. Open gently the flower, insert one slice of mozzarella and one anchovy. Twist the tip gently to close the flower, set it aside. Repeat until all the flowers are done.
Breading the zucchini flower
- Whisk the eggs in a medium bowl and add 1 tsp of salt and 1 tsp of ground black pepper. Whisk until well combined.
- Add the panko (bread crumbs), the remaining salt and ground black pepper in a medium bowl and mix.
- Dip each zucchini flower first in the eggs mix and then toss them, gently, in the panko until is all the parts of the zucchini flower are well coated in bread crumbs. Set them aside.
Cooking
- Brush the olive oil all over the tray, previously covered with baking paper. Lay each zucchini flower and sprinkle the top with some more olive oil.
- Bake them for 30 minutes or until golden. Turn the zucchini flowers upside down after 15 minutes.
- Before serving, place them on a plate and sprinkle a pinch of salt all over them. Serving the zucchini flowers while are still hot.
Notes
Tried this recipe?
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Yummy!!
Thank you Helena!