Lisa’s Corner – Fiori di Zucca Recipe

Courtesy of Lisa Cole Burnette

Zucchini flowers with ricotta, mozzarella and tomatoesOn a lunchtime trip to the farmer’s market, a coworker and friend opened my eyes to the beauty of the edible zucchini flower. She spent a few years living in Italy and often ate these, prepared freshly, stuffed with fresh ricotta and drizzled with a little bit of olive oil. You’ll find many recipes that fry the zucchini flower, but eating them fresh is a completely different taste experience. This makes a great appetizer paired with tomatoes, olive oil, and basil. The cheese used in this recipe is from the CUMC farmer’s market, and is made from grass fed, free-range animals.


6 zucchini flowers
2 tomatoes
Fresh ricotta
Fresh mozzarella
2 dozen basil leaves
Extra virgin olive oil
Balsamic vinegar
Freshly ground sea salt
Freshly ground black pepper

Zucchini flowers and ricottaThoroughly wash all produce; gently wash the delicate zucchini flowers. Slice tomatoes. Open zucchini flower and stuff with fresh ricotta and fresh mozzarella. Place 1-2 basil leaves inside. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt. The same can be done with the tomatoes. Enjoy!


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