• Cooking Time: 15
  • Servings: 6
  • Preparation Time: 20 min


Zucchini flowers are rich in Vitamin A, and have diuretic and refreshing properties.

100 g of zucchini flowers have only 12 calories, of course, if cooked without adding fats, steamed, or added to salads and pasta dishes.

This preparation: 180 calories per serving


  • 12 zucchini flowers
  • 2 zucchini
  • 250 g ricotta
  • 50 g grated Parmigiano Reggiano
  • 3 tomatoes
  • 1 clove garlic
  • marjoram and basil leaves
  • salt, pepper
  • Extravirgin olive oil
  • (for home made Béchamel sauce)
  • 50 g flour
  • 500 ml low fat milk
  • 30 g butter
  • 20 g grated Parmigiano


  • Here's the recipe for Béchamel, although I used store bought one.
  • Melt butter in a saucepan, add flour and toast it for 2 minutes. Pour in cold milk whisking. Cook for 7-8 minutes stirring continuously. In the end add grated Parmigiano, salt and pepper.
  • Wash and dry the zucchini. Cut them into thin slices lengthwise (you can use your mandoline), and then into matchsticks.
  • Warm 1 tblspoon of Extravirgin olive oil in a skillet with garlic, add zucchini and stirfry for a minute of two. Throw the garlic away.
  • Mix ricotta with grated Parmigiano, add zucchini and minced marjoram leaves. Add salt and pepper to your taste.
  • Wash and patdry the flowers (remove the pistils, they are bitter)and fill them with the ricotta mixture. Close the flowers making them stick to the filling.
  • Put some Béchamel sauce on the bottom of a baking dish and place the flowers on one end. I also turned them a couple of times so they would get coated in sauce.
  • Wash and dice the tomatoes, remove seeds and let them drain a bit. Place the diced tomatoes on the opposite side of the baking dish.
  • Sprinkle some Parmigiano on top and bake in an oven preheated to 200°C for 15 minutes. Add basil leaves to the tomatoes before serving

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