Rated 4 out of 5 based on 2 votes
- 300 g fresh ricotta
- 4 x anchovies in oil, drained, finely chopped
- 1/2 cup olive oil
- 12 x small zucchini, flowers attached
- 10 x large basil leaves
- 1 Tbls pine nuts
- 1/2 clove garlic
- 1/2 cup grated grana padano or other parmesan
- 1 splash juice or 1/2 lemon
- 1/3 cup flaked almonds, toasted
Mix together ricotta, anchovies and 1 tbsp of oil until smooth. Season.
Remove flowers from zucchini. Split open one side of flowers and, using fingertips, gently remove stamens. Fill flowers with ricotta mixture and gently twist ends to enclose.
Chop zucchini and place in a food processor with basil, pine nuts and garlic. Pulse until finely chopped. Add remaining oil and process until smooth. Add Grana Padano and lemon juice and pulse to combine. Season.
Lay filled zucchini flowers in a bamboo steamer. Steam, covered, over a pan of gently simmering water for 2-3 mins, until filling is firm.
Place 2-3 tbsp of zucchini pesto onto each serving plate. Top with zucchini flowers and scatter with toasted almonds.
In each serve: 2004 kilojoules, 15g protein, 47g total fat (12g sat fat), 2g carbohydrate (2g sugar), 1g fibre, 513mg sodium.
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Gorgeous photos followed by a DELICIOUS recipe! yum
Thx Melissa, it was shot by one of the stylist from BBC Good Food mag when I shot a ‘Ricotta’ story last year!
one of last years new ingredients for me was zucchini flowers and I adore them. I stuffed them with goats cheese, lemon zest and sage and deep fried them in tempura batter made with home brewed beer lol, but I look forward to trying this steamed recipe soon as I can. Thank you!
They’re so versatile and you can really stuff them with anything you like!! I’m sure you’ll like thi simple version!!