Fiori di Zucca Ripieni

Vegetable-Stuffed Zucchini Flowers

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

In Lombardy we bake rather than deep-fry stuffed zucchini flowers, as I’ve done here. We only deep-fry them without any filling, usually just dusted in flour.


  • 1 small (100 g) floury potato, such as russet or desiree, peeled and cut into 2 cm dice
  • 100 g


Place the potato, beans and zucchini in a heavy-based saucepan of boiling salted water and boil for 15–20 minutes or until the potato is tender. Drain in a strainer and set aside to cool in the strainer.

Place the cooled vegetables in a food processor and process until smooth. Transfer to a large bowl and stir in the egg, Grana, garlic, basil and salt and pepper to taste. Refrigerate fo