Bruschetta with stuffed and baked zucchini flowers are easy to prepare, exceptionally tasty and an absolute eye-catcher on any table.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Appetizer, starter
Cuisine Italian, sugar free, vegetarian
Servings 6servings
Calories 276.1kcal
Ingredients
6slicesbreadhomemade
6smallzucchinilength and thickness of an index finger
6zucchini or squash blossomsclosed
For the filling
100gricotta
75ggoat cheesecreamy
50gParmesan
1egg
1teaspoonpesto
salt
pepper
For the topping
2handfulParmesangrated
2handfulbreadcrumbs
olive oilextra virgin
salt
pepper
Instructions
Pre-heat the oven to 200° C. For the filling, mix all ingredients until creamy and season with salt and pepper. Place the filling in a piping bag.
Wash the closed flowers carefully in order not to damage them. If they are from your own garden, possibly just wipe them damp. Using the tip of a knife to cut out the base of the flower and remove the pistil. The flower will be filled through the resulting small opening.
Now place the flowers side by side in an oiled baking dish. Sprinkle with plenty of Parmesan cheese and breadcrumbs. Season with salt and pepper. Bake the blossoms in the pre-heated oven for about 15 minutes until golden brown.
Meanwhile, thinly slice the zucchini and fry them without oil in a coated pan. They should look like they are lightly grilled. Five minutes before the flowers are ready, lightly fry the bread in a skillet.
Brush the bread slices with olive oil and top with the zucchini. Salt and pepper to taste. Finally, place the baked flowers on top of the bread and zucchini and serve immediately, while still warm.