LEMON & RICOTTA-FILLED
ZUCCHINI FLOWERS
PREP + COOK TIME 45 MINUTES MAKES 12250g firm ricotta cheese
2 tablespoons finely grated
parmesan cheese
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1 tablespoon finely chopped fresh mint
2 tablespoons roasted pine nuts
12 zucchini flowers with stems
attached (240g)1 Combine cheeses, rind, juice,
mint and nuts in a small bowl.
2 Discard stamens from inside
zucchini flowers; fill flowers with
cheese mixture, twist petal tops to
enclose filling.
3 Place zucchini flowers, in a single
layer, in a large bamboo steamer,
over a large saucepan of boiling
water. Steam, covered, for 20 minutes
or until zucchini are tender.106 AWW FOOD • ISSUE THIRTY FOUR