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Italian Stuffed Zucchini Flowers Fiori di Zucchine Ripieni

From the luscious and oh-so-usable Recipes from an Italian Summer. This wonderful Italian specialty is done in 15 minutes.  Use your garden well and use the zucchini flowers as well as the zucchini itself.

      • 7 ounces robiola or other soft cheese, cut into pieces
      • 7 ounces Gorgonzola cheese, crumbled
      • 3 dill pickles, drained and chopped
      • 1 egg yolk
      • 12 zucchini flowers

 
 

Method

Put the cheese in a bowl and beat with wooden spoon until smooth. Stir in the dill pickles and egg yolk and season with salt. Mix carefully. Fill the zucchini flowers with the cheese mixture, arrange them on a serving dish in the shape of a star, and serve.

Serves: 4

Reprinted with permission from © Recipes from an Italian Summer, by the editors at Phaidon Press, published by Phaidon  click for book review

more vegetable recipes        more chef and cookbook vegetable recipes      more zucchini recipes           article on blue cheese with recipes
 
 

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