Recipes

Zucchini flowers with filling, vegetarian recipe



THE courgette flowers they are flowers that reproduce at the tip of the zucchini; they are used to make many culinary preparations. They can be fried, breaded but can also be containers for a tasty filling.
In this regard we will show you how to do the stuffed courgette flowers, giving you a very tasty recipe that does not involve the use of meat: an ideal dish for those who follow a vegetarian style.

Zucchini flowers with filling, what we need

  • 15 untreated courgette flowers
  • 200 grams of cottage cheese
  • 1 package of bechamel
  • 100 grams of grated cheese
  • 2 carrots
  • 2 medium potatoes
  • A handful of pine nuts
  • 100 grams of flour
  • Oil, salt and pepper

Zucchini flowers with filling, the preparation

  1. Take the courgette flowers, wash them and dry them with a cloth, taking care not to break them
  2. Clean the carrots and potatoes and put them to boil for half an hour, adding salt
  3. Once this is done, drain the vegetables, cut them into slices then mash them in a vegetable mill
  4. Pour the mixture just obtained into a very large bowl and add the ricotta, the bechamel, the grated cheese, the chopped pine nuts and a pinch of pepper.
  5. Mix all the ingredients until everything is mixed well
  6. Fill the courgette flowers with this mixture
  7. Prepare a thick batter with water, flour and salt, dip the stuffed flowers one at a time and drain the excess batter
  8. Heat the oil in a non-stick pan and fry the stuffed courgette flowers
  9. Drain them on absorbent kitchen paper so that they lose excess grease and serve hot.

Light variant: if you prefer, the courgette flowers can also be baked in the oven. Just place the stuffed courgette flowers in a greased pan and bake for about 20 minutes at a temperature of 180 degrees,

Vegan variant: instead of ricotta, b├ęchamel and cheese, you can use soy cream, doing the same procedure both for cooking in the oven and in a pan.

Video: VEGAN STUFFED ASIAN ZUCCHINI BLOSSOMS. Connies RAWsome kitchen (October 2020).