{"id":2062,"date":"2026-07-09T16:37:23","date_gmt":"2026-07-09T14:37:23","guid":{"rendered":"https:\/\/www.oliobenza.it\/?p=2062"},"modified":"2026-07-09T19:50:21","modified_gmt":"2026-07-09T17:50:21","slug":"stuffed-zucchini-flowers-the-benza-family-recipe","status":"publish","type":"post","link":"https:\/\/www.oliobenza.it\/en\/stuffed-zucchini-flowers-the-benza-family-recipe\/","title":{"rendered":"Stuffed zucchini flowers: the Benza family recipe"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n<\/div>

Ingredients:<\/strong><\/p>\n

    \n
  1. 30 zucchini flowers<\/li>\n
  2. 400 gr of potatoes<\/li>\n
  3. 300 gr of green beans<\/li>\n
  4. 1 carrot<\/li>\n
  5. 3 tablespoons of Parmigiano cheese<\/li>\n
  6. 4 eggs<\/li>\n
  7. 2 cloves of garlic<\/li>\n
  8. 1 sprig of parsley<\/li>\n
  9. 1 sprig of marjoram<\/li>\n
  10. 2 tablespoons extra virgin olive oil<\/strong><\/em><\/a><\/li>\n
  11. salt and pepper<\/li>\n
  12. \u00bd spoonful of breadcrumbs<\/li>\n<\/ol>\n<\/div>

    A seemingly poor dish, but rich in history, wits, respect for the raw material and taste.<\/strong><\/h4>\n

    <\/h4>\n<\/div>
    <\/div><\/div>