Quick & Easy

Chargrilled ricotta, chilli and mint-stuffed zucchini flowers

These stuffed ricotta flowers bring together the creaminess of ricotta with the fresh tang of mint and heat of chilli for a truly flavourful summer barbecue treat.
CHAR-GRILLED CHILLI & MINT FILLED ZUCCHINI FLOWERS
18 Item
15M
25M
40M

Ingredients

Chargrilled chilli and mint-filled zucchini flowers

Method

Chargrilled chilli and mint-filled zucchini flowers

1.Combine cheeses, mint, rind, chilli, garlic and egg yolk in a medium bowl; season to taste.
2.Open zucchini flowers carefully then remove yellow stamens from inside flowers. Spoon mixture into flowers, leaving a 1cm (½-inch) gap at the top. Twist petal tops to enclose filling.
3.Brush flowers with oil. Cook flowers on a heated grill plate (or grill or barbecue) over high heat 1 minute each side or until lightly charred and heated through. Season to taste. Serve with lemon slices.

It is best to buy the ricotta from the delicatessen as it is firmer than the pre-packaged ricotta in tubs. Zucchini flowers wilt quickly. Look for flowers with green, moist stems and bright orange flowers that haven’t started to wilt. Store them loosely wrapped in a plastic bag in the refrigerator where they won’t be crushed by other produce. The zucchini flowers can be filled up to 2 hours ahead; cook just before serving.

Note

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