Name: Italian Stuffed Zucchini Flowers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: FOR THE BATTER; 2 eggs; 1/2 teaspoon salt (3 grams); 8-9 tablespoons flour (64-72 grams); 1/4 cup milk (62 ml); FOR THE STUFFING; 8-10 zucchini flowers; 1 small fresh mozzarella cut into small cubes; 3-4 slices prosciutto cut into small strips

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Italian Stuffed Zucchini Flowers, a delicious mozzarella cheese and prosciutto stuffed summer appetizer. Fast, easy and definitely a must try!

Zucchini Flowers

After a super long day on Saturday I finally made it back to Italy. I’m missing my family and friends like crazy, but one good thing I’m happy about is that I’m back cooking in my own kitchen. Yay!

So in honour of my own kitchen and of course summer, I made one of my family’s favourite summer dishes. To tell the truth I can’t blame them. This was one of the best Summer Appetizers I tried thanks to my mother-in-law (naturally).

Who would have ever thought that Zucchini Flowers stuffed with prosciutto and mozzarella then coated in a light batter and fried could be so damn delicious.

What zucchini flower to pick and when to pick is all part of the strategy (although in Italy zucchini flowers are also sold in small bunches in almost every grocery store).

When to Pick Zucchini Flowers

The flower should be picked in the early morning (before the flower opens) and it is only the male flower that should be picked.

The male flower is attached to a long stem and has a stamen in the middle (which is removed before stuffing) and the female flower is attached to a small bulb that will, when pollinated, become a zucchini.

Using only the male flower is what my mother says and she stands by it, but if you can only find flowers attached to small zucchini, I am sure that would work too. Trust me on this one, you must search for these flowers and try it out.

How to Cut and Stuff Zucchini Flowers

Once you have found them, I always use a pair of scissors for this job. Trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch of stem, unless of course the stem fall off then you don’t have to worry, (see the photo). Rinse and carefully towel dry.
Carefully stuff them with a couple of small pieces of mozzarella and prosciutto or as the Italian prefers, a piece of anchovy. Dip the zucchini flowers in the batter and fry for approximately 2-3 minutes per side. Drain on a paper towel lined plate. Towel dry and then taste one of the most delicious Italian Dishes!