This dish of fresh zucchini flowers stuffed with saffron and goats cheese risotto and served with dill aioli has proved to be one of our more popular dishes at our Sunshine Coast restaurant, Capelli on Duke. We have recently had a local Gympie supplier, who is able to supply us all year round, drop in his produce of the yellow zucchini variety. We are ecstatic, the zucchini flowers were picked 30 minutes before drop off and are beautiful. We often sell out as more and more people hear about our zucchini flowers.
A simple stuffing for zucchini flowers for you to try at home.
12 zucchini flowers
240 gms ricotta cheese
1 tablespoon parsley (chopped)
1 egg (beaten)
5 tablespoons grated Parmesan cheese
1 clove of garlic
Clean the zucchini flowers carefully, gently wash and pat dry the outside, remove the stamen of the flower and make sure there are no insects inside.
Prepare the filling by mixing together all the ingredients. Fill the centre of the flowers with spoonfuls of this mixture. Dip the flowers in the beaten egg and then into the breadcrumbs. Refrigerate for at least 30 minutes.
Heat oil in a large frying pan and fry a few at a time, until golden brown, turning gently. Drain on paper towels before serving.