This creative vegetarian recipe packs the unique zucchini flower with cheeses, mint and chilli for a clever and striking Italian dish. We can’t think of anywhere it would do better than at a barbecue feast with beloved friends and family!
- 250 g firm ricotta
- 50 g feta, chopped finely
- 2 tbsps finely chopped fresh mint
- 2 tsps finely grated lemon rind
- ½ tsp dried chilli flakes
- 1 clove garlic, crushed
- 1 egg yolk
- 18 zucchini flowers (540 g)
- 2 tbsps olive oil
- 1 medium lemon (140g), sliced
Combine cheeses, mint, rind, chilli, garlic and egg yolk in a medium bowl; season to taste.
Open zucchini flowers carefully then remove yellow stamens from inside flowers. Spoon mixture into flowers, leaving a 1 cm gap at the top. Twist petal tops to enclose filling.
Brush flowers with oil. Cook flowers on a heated grill plate (or grill or barbecue) over high heat 1 minute each side or until lightly charred and heated through. Season to taste. Serve with lemon slices.
TIP It is best to buy the ricotta from the delicatessen as it is firmer than the pre-packaged ricotta in tubs. Zucchini flowers wilt quickly. Look for flowers with green, moist stems and bright orange flowers that haven’t started to wilt. Store them loosely wrapped in a plastic bag in the refrigerator where they won’t be crushed by other produce. The zucchini flowers can be filled up to 2 hrs ahead; cook just before serving.