Stuffed zucchini flowers are one of the most representative preparations of traditional Ligurian cuisine. A dish born from peasant culture, where every ingredient in the garden had value and nothing was wasted.

The practice of stuffing vegetables and greens has its roots in the popular cuisines of many Italian territories: even in ancient recipe books we find preparations in which the available ingredients were transformed into complete and filling dishes. In Liguria this tradition has found its particular expression, thanks to the great variety of vegetables grown in family gardens, and the wise use of aromatic herbs.

The stuffing is therefore not just a gastronomic technique, but a gesture of peasant memory: filling a flower means transforming a simple and delicate element into a dish rich in flavor, combining vegetables, garden scents, and pantry ingredients.

Ingredients:

  1. 30 zucchini flowers
  2. 400 gr of potatoes
  3. 300 gr of green beans
  4. 1 carrot
  5. 3 tablespoons of Parmigiano cheese
  6. 4 eggs
  7. 2 cloves of garlic
  8. 1 sprig of parsley
  9. 1 sprig of marjoram
  10. 2 tablespoons extra virgin olive oil
  11. salt and pepper
  12. ½ spoonful of breadcrumbs

A seemingly poor dish, but rich in history, wits, respect for the raw material and taste.

  • Wash the zucchini flowers and dry them really carefully, removing the pistil; then put them on a kitchen towel.
  • Boil the vegetables, pass them through a food mill and place them in a large bowl.
  • Chop the garlic, parsley, and marjoram very finely, then add them to the boiled vegetables.
  • Cmbine the eggs and Parmesan too, taking care to preserve ½ spoonfuls of the cheese; adjust the salt and pepper and mix the mixture well.
  • For convenience, you can place the filling in a Sac à poche with a wide nozzle, and proceed to fill the flowers.
  • Once filled, place them on a baking tray previously greased with extra virgin olive oil, sprinkle them with the reserved Parmigiano cheese and breadcrumbs, in order to obtain a nice, crunchy gratin.
  • Bake in the already hot oven at 180 degrees for about 30 minutes.

Enjoy your meal!

For wine lovers, we recommend pairing the dish with a glass of: Cantine Federici La Baia del Sole – Oro D’Isée – Vermentino DOC Colli di Luni.

Let us know if you try the recipe!
For any doubts or curiosities, you can always contact us by email at: [email protected] or you can call us at: +39 0183.280.132