Stuffed Zucchini Blossoms with Speck and Mozzarella
Category: Appetizers
Serves: 4
This delightful Italian appetizer brings together fresh zucchini blossoms, creamy mozzarella, and savory speck, all complemented by the rich flavors of ricotta, Grana Padano, and a touch of thyme. It’s a dish that is simple yet bursting with flavor, perfect for impressing guests or adding a special touch to your next meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini blossoms | 12 blossoms |
| Speck (smoked prosciutto) | 100g |
| Mozzarella | 100g |
| Zucchini | 400g |
| Ricotta cheese | 100g |
| Egg | 1 |
| Fresh spring onion | 1 |
| Grana Padano DOP cheese | 50g |
| Extra virgin olive oil | As needed |
| Fine sea salt | As needed |
| Black pepper | As needed |
| Fresh thyme | As needed |
Nutritional Information:
| Nutrient | Per Serving |
|---|---|
| Calories | 300 kcal |
| Protein | 18g |
| Fat | 20g |
| Carbohydrates | 12g |
| Fiber | 3g |
| Sodium | 500mg |
Instructions:
-
Prepare the Zucchini Blossoms:
Start by carefully cleaning the zucchini blossoms. Gently wash them, making sure to preserve their delicate petals. Pat them dry with a paper towel. It’s important to keep the blossoms whole, so carefully remove any excess stems, the small green tip, and any other parts that may be inedible. Set the prepared blossoms aside for later. -
Make the Filling:
- Slice the mozzarella into small sticks and place them in a colander to drain any excess liquid.
- Wash the fresh spring onion thoroughly, then slice the white part very finely.
- Heat a little olive oil in a pan over medium heat. Add the chopped spring onion and sauté until soft and fragrant, about 2 minutes. Once cooked, transfer the onion to a large mixing bowl.
- Add the ricotta, egg, and a pinch of salt and pepper to the bowl. Use a whisk or hand mixer to blend the ingredients together until smooth and well-combined.
- Finely chop the speck and add it to the mixture. Stir well to incorporate the flavors.
- Grate the Grana Padano cheese and add it to the filling mixture, giving it a lovely, cheesy texture.
-
Stuff the Blossoms:
Carefully stuff each zucchini blossom with the prepared filling. Be sure to pack the filling gently but firmly inside the blossom. Once filled, twist the ends of the blossom to seal them tightly. -
Prepare for Baking:
Preheat your oven to 180°C (350°F). Lightly grease a baking dish with a little olive oil, then arrange the stuffed blossoms in the dish, making sure they are snug against each other but not overcrowded. -
Bake and Serve:
Sprinkle the top of the stuffed blossoms with a little more Grana Padano cheese for a golden, bubbly finish. Bake in the preheated oven for about 20-25 minutes, or until the blossoms are golden and the cheese is melted and bubbling. -
Garnish and Enjoy:
Once baked, remove the dish from the oven and let it cool for a few minutes. Sprinkle a little fresh thyme over the top for added flavor and a beautiful finishing touch. Serve the stuffed zucchini blossoms warm as a delicious appetizer, perfect for a light lunch or as part of a larger Italian-inspired meal.
These stuffed zucchini blossoms with speck and mozzarella are an elegant and flavorful treat that combines creamy cheese, savory speck, and the delicate taste of fresh zucchini blossoms. A wonderful way to enjoy this seasonal vegetable, they are sure to be a hit at any gathering.
