- 250 gram (8 ounces) firm ricotta
- 50 gram (1½ ounces) feta, chopped finely
- 2 tablespoon finely chopped fresh mint
- 2 teaspoon finely grated lemon rind
- 1/2 teaspoon dried chilli flakes
- 1 clove garlic, crushed
- 1 egg yolk
- 18 zucchini flowers (540g)
- 2 tablespoon olive oil
- 1 medium lemon (140g), sliced
- 1Combine cheeses, mint, rind, chilli, garlic and egg yolk in a medium bowl; season to taste.
- 2Open 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.
- 3Brush 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.
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