Name: Lemon and ricotta stuffed zucchini flowers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 250 grams ricotta cheese; 2 tablespoon finely grated Parmesan cheese; 1 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 1 tablespoon finely chopped fresh mint; 2 tablespoon roasted pine nuts; 12 (240g) zucchini flowers with stems attached

Lemon and ricotta stuffed zucchini flowers

Steaming allows these zucchini flowers to retain their firm texture and mild nutty flavour, partnered with creamy ricotta and zesty lemon.

Zucchini flowers stuffed with ricotta and lemon in a steamer basket

Serves 4

Prep

25M

Cook

20M

Total

45M

Ingredients

250 grams ricotta cheese

2 tablespoon finely grated Parmesan cheese

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 tablespoon finely chopped fresh mint

2 tablespoon roasted pine nuts

12 (240g) zucchini flowers with stems attached

Method

1.Combine cheese, rind, juice, mint and nuts in a small bowl.

2.Discard stamens from inside zucchini flowers; fill flowers with cheese mixture, twist petals tops to enclose filling.

3.Place zucchini flowers, in single layer, in large bamboo steamer, over large saucepan of boiling water. Steam, covered, about 20 minutes or until zucchini are tender.

Female zucchini flowers are attached to a young, developing zucchini while male zucchini flowers have a thin stem.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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