Recipe Baked stuffed courgette flowers by of 25-06-2013 [Updated on 23-06-2016]
Stuffed courgette flowers are a dish that I love, I usually prepare them with a ricotta filling, I pass them in the batter and then I fry them (here the recipe), today instead I propose them to you with a filling of potatoes, mozzarella and flavored ham marjoram, I have them baked in the oven and they were lighter, healthier and just as good.
You can blend the filling or leave it diced as I did, you can prepare them in advance and bake them just before going to the table, you can eat them hot from the oven or just warm, in short, these Stuffed Pumpkin Flowers they are 100% versatile;) Have a nice day to those who pass by here.
How to make baked stuffed zucchini flowers
Boil the potato, peel it and cut it into cubes. Put it in a bowl with the raw ham and scamorza, all cut into small pieces
Mix then add an egg, parmesan, marjoram, a pinch of salt (watch out for salt, because if the raw ham is salty, better not put it) and pepper and mix
Clean the courgette flowers by dabbing them with a damp cloth.
Open the courgette flowers and extract the central pistil
With the help of a teaspoon stuff the courgette flowers
Place them side by side in an oiled baking dish
Bake at 180 degrees and cook for 20 minutes
Remove from the oven and serve