Introduction: Fiori Di Zucca Ripieni ~ Filled Zucchini Flowers
Childhood memories.... back to my first time eating Fiori di Zucca.
It was a hot summer in Italy, at my mothers family home. She cut the flowers of the zucchini plants in their garden and I was shocked. Now the plants will not be able to make zucchini. But my mother reassured me that we will eat something really special.
And special it was!
Since then I was trying to find the flowers, but in Asia they are almost nonexistent or so very expensive.
But now, on my holiday in Europe I found them on the market. I filled and baked them ... and it is no wonder, that there were no leftovers! My sister helped to get rid of them and we were wallowing in memories.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
There are two different flowers, the female and the male. The female one has a little zucchini at the end of the flower, the male one doesn't. I used the male flower.
First you have to wash the flowers very carefully and remove the pointy pieces at the end of the flowers.
For the filling:
100 g Cream Cheese
100 g Ricotta
100 g Herb Cream Cheese
1/2 bunch Parsley
50 g grated Parmesan
mix all ingredients together and fill into a piping-bag.
Then pipe some of this into the flowers and fold the tips over to close the flower.
Put them into a greased ovenproof dish and bake at 180 C for 20-30 minutes. Serve hot.