. Difficulty: Medium
. Cheese: Provolone Valpadana PDO
. Servings per: 4 people
. Preparation: 15 min
. Cooking: 30 min
Without dry fruits
Ingredients large zucchini flowers (or 8 medium flowers)
1-2 cloves of garlic
2 tbsp breadcrumbs (20gr)
1 medium zucchini (about 100gr)
2 tbsps extra virgin olive oil + a little more
2 tbsp milk
1 ounce (30gr) Provolone Valpadana PDO
salt and freshly ground black pepper
Makes: 6-8 stuffed flowers – Total cook time: 40 minutes
Directions 1. Preheat oven to 350F. Delicately clean your flowers removing the pistils. Cut and grate your zucchini. Place the grated zucchini into a pan with 2 tbsp olive oil, garlic, salt and pepper. Cook for about 5-8 minutes on medium-low until the zucchini is soft.
2. Combine cooked zucchini, breadcrumbs, milk, eggs, salt, pepper and Provolone Valpadana PDO cheese in a medium bowl. Delicately fill each flower, doing your best not to rip the flower.
3. Position stuffed flowers on a well oiled baking sheet. Bake for about 20 minutes until slightly golden. Serve hot or tepid.
*Italian garlic tends to be stronger than the ones found in the USA. Adjust dosage according to personal preference.