Italian Stuffed Zucchini Flowers

Zucchini stuffed flowers on a wooden board.

4.88 from 8 votes

Italian Stuffed Zucchini Flowers, a delicious mozzarella cheese and prosciutto stuffed summer appetizer recipe. A must try!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: flowers

Calories: 130kcal

Author: Rosemary Molloy

Ingredients

FOR THE BATTER

2 large eggs
½ teaspoon salt
8-9 tablespoons flour
¼ cup milk

FOR THE STUFFING

8-10 zucchini flowers
3½ ounces fresh mozzarella cut into small cubes
3-4 slices prosciutto cut into small strips

US Customary - Metric

Instructions

In a medium-sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.**
To Clean the zucchini, trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch (1 centimeter) of stem. Rinse and towel dry.
Stuff the flower with approximately 3 cubes of mozzarella and 3 strips of prosciutto (if you like anchovies then you can substitute them for the prosciutto). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!
**If you wish just place all ingredients into a food processor or blender and blend until smooth.

Notes

How to store the zucchini flowers?

The zucchini flowers should be eaten immediately after cooking. Leftovers can be stored in the fridge for up to a day, re-heat in the oven. Although eating the same time as they are cooked is best. Freezing is not recommended.

Nutrition