Stuffed Zucchini Flowers À La Novelli

For stuffed zucchini flowers à la Novelli, first dip the zucchini flowers briefly in cold water, drain well in a colander and cut out the pistils. Boil the unpeeled potatoes in salted water until soft.

Cut the zucchini into small pieces and cook in a pot with a little water and a pinch of salt until soft. Let cool and then mash.

Peel cooked, hot potatoes, press through potato ricer and mix into zucchini puree. Cut basil into fine strips and mix into the puree with the chopped marjoram. Crush the garlic and stir in together with the Parmesan cheese, egg and 2 tablespoons of olive oil. Season to taste with salt and pepper.

Coat an ovenproof dish with olive oil. Fill the zucchini flowers with the puree and place them side by side in the mold. Drizzle with olive oil and bake in the oven preheated to 250 °C for about 3-4 minutes. Serve the stuffed zucchini flowers hot.

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