Stuffed Zucchini Flowers with Speck and Mozzarella
- Gluten Free
- Energy Kcal 300
- Carbohydrates g 4
- of which sugars g 3.9
- Protein g 20.8
- Fats g 22.4
- of which saturated fat g 7.43
- Fiber g 1.6
- Cholesterol mg 106
- Sodium mg 742
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Bright colors and simple appeal make stuffed zucchini flowers a favorite for families looking for fun Italian appetizers at home.Friends and kids always comment on the good golden color and the way these crispy zucchini flowers look on the table—definitely something that feels just right for summer dinners, weekend get-togethers, or casual parties.So much flavor, with that perfect smooth inside and little hit of smoky speck, means these stuffed zucchini flowers always turn out great whether you want classic fried zucchini flowers or the lighter baked zucchini flowers for variety.In every bite there's this nice mix of creamy cheese and gentle herbs, wrapped in a crunchy bite that really catches your attention (honestly, so DELICIOUS).Busy families like that eating these feels like a treat from a traditional Italian appetizer recipe, especially for anyone who loves that special tasting twist you only get from zucchini blossoms filled with mozzarella and speck.
Tastes and textures come together thanks to the fluffy inside and crunchy outside—home cooks get a lot of smiles out of this easy, reliable Tuscan cooking favorite.Baked or fried, stuffed zucchini flowers work for everything from brunch tables to party trays, or even for a quick snack when you want something different…they go nicely solo, or dress them up with a little bit of lemon or a handful of fresh herbs for extra color and pop.If you’re searching for Italian appetizer recipes packed with both tradition and crowd appeal, this recipe really delivers: mozzarella stuffed zucchini blossoms make for a nice change of pace (and kids usually love the look!).Pair with a crisp side salad, sparkling lemonade, or light white wine, and you’ve got an Italian appetizer that brings people together.Plenty of flexibility since you can try with more filling options, swap fried for baked zucchini flowers, or use as part of a bigger spread—everyone at the table usually asks for seconds, and these always disappear fast from the plate.Great choice for anyone wanting summer appetizer ideas or thinking about new ways to enjoy classic Tuscan appetizers with the family at home.
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- INGREDIENTS
- Ingredients for 12 Zucchini Flowers
- Zucchini flowers 12
- Speck 3.5 oz (100 g) - diced
- Mozzarella cheese 0.9 cup (100 g)
- Zucchini 14.1 oz (400 g) - (about 4)
- Ricotta cheese ½ cup (100 g)
- Eggs 1
- Fresh scallion 1
- Grana Padano PDO cheese 1.75 oz (50 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Thyme to taste
How to prepare Stuffed Zucchini Flowers with Speck and Mozzarella
To make the zucchini flowers stuffed with speck and mozzarella, take the zucchini flowers: wash them gently and dry them by patting them with paper towels. The flowers will need to be whole, so remove the growths, the stem, and the stalk 1 while keeping the bottom cup intact to prevent the stuffing from coming out. Gently spread them open and place them on a cutting board 2. In the meantime, prepare the filling: cut the mozzarella into sticks 3.
Place them to drain in a sieve 4 so they don't release water during cooking. Wash the zucchini and cut them into rounds 5, wash the scallion, and finely slice the white part 6.
Heat a drizzle of oil in a pan, add the scallion 7 and sauté over low heat for 5 minutes, then add the speck cubes and the zucchini rounds 8 and cook for another 8-10 minutes to soften the zucchini. Season with some fresh thyme leaves 9.
Transfer everything to a tall-sided bowl, blend with an immersion mixer 10 just enough to get a creamy and homogeneous mixture, then add the ricotta 11, the egg 12.
Mix with a whisk 13 to combine the ingredients. Finally, add the grated Grana Padano cheese 14, mix again, and then transfer the cream into a piping bag 15.
Fill the zucchini flowers with the mixture 16, placing a mozzarella stick in the center 17, then close the flowers well by twisting the tips 18.
Place them in an oiled baking dish, side by side 19, sprinkle the surface with grated Grana Padano cheese 20, and bake in a preheated static oven for 10 minutes at 350°F. Once cooked, remove the stuffed zucchini flowers with speck and mozzarella from the oven 21 and let them cool slightly before serving.