Stuffed Zucchini flowers gratin



  • 12 zucchini flowers;
  • 3,5 oz of ricotta cheese;
  • 3,5 oz of stracchino (soft) cheese;
  • 2,1 oz of ham;
  • 2 tablespoons of Montalbano Salsa Boscaiola;
  • fine salt;
  • grated Parmesan.




Wash the zucchini flowers under running water;

In a small bowl, pour the ricotta and soft cheese, stir well with a fork until you have a creamy sauce;

Cut the ham in thin slices and pour in the bowl containing the cheese, along with 2 tablespoons of Mushrooms Boscaiola sauce;

With the help of a teaspoon fill each zucchini flower with the mix;

Close the pumpkin flower and lay them in a baking dish;

Repeat the process with all the flowers, then sprinkle them with grated Parmesan at will;

Bake for 8 minutes at 180°C until the Parmesan is melted.