OVEN-BAKED STUFFED ZUCCHINI FLOWERS

Who can resist zucchini flowers? Baked instead of fried, they retain all their flavor but are certainly lighter, allowing you to enjoy them in larger quantities without too much guilt. A great idea is to stuff them with ricotta for a light and delicate result, enhanced with a touch of erotic chili powder n. 3.

First, gently clean the zucchini flowers, removing the inner pistil without damaging the petals. Rinse them briefly under cold water and let them dry on a clean kitchen towel. Meanwhile, prepare the filling by mixing ricotta cheese with grated Parmesan, an egg, erotic chili powder n. 3, salt, and pepper in a bowl. If you like, you can add finely chopped garlic for an extra layer of flavor. Mix everything well until you have a smooth, homogeneous mixture.

Using a teaspoon or a piping bag, gently stuff the zucchini flowers with the ricotta mixture. Lightly close the petals to prevent the filling from spilling out during baking. Arrange the stuffed flowers on a baking sheet lined with parchment paper, lightly sprinkle them with breadcrumbs, and drizzle with a little extra virgin olive oil.

Preheat your oven to 180°C (350°F) and bake the zucchini flowers for about 15-20 minutes, or until they are golden and crispy. Once ready, serve them hot, perhaps garnished with a few fresh basil leaves for an extra aromatic touch.