Il Cucinologo
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Zucchini Blossom Parmigiana

17/11/2023

Zucchini Blossom Parmigiana is a very interesting and delicate take on the classic Italian dish. Here’s how to prepare it.

Ingredients

  • Zucchini blossoms, about 20 pieces
  • Mozzarella, 200 g
  • Grated Parmesan, 100 g
  • Tomato sauce, 500 ml
  • Fresh basil, a few leaves
  • Extra virgin olive oil
  • Salt and pepper to taste
  • (Optional) Salted or oil-packed anchovies for a savory touch

Preparation

  1. Start by gently cleaning the zucchini blossoms, removing the inner pistil and any external impurities. Rinse them briefly under running water and let them dry on paper towels.

  2. Take a good-quality mozzarella, preferably one that doesn’t release too much liquid, and cut it into small cubes. If you want to add extra flavor, you can also insert a chopped anchovy inside each blossom at this point.

  3. Proceed to stuff each zucchini blossom with a piece of mozzarella (and the anchovy if using), then gently close the petals to prevent the cheese from leaking during cooking.

  4. Prepare the tomato sauce by cooking it in a pot with a drizzle of oil, salt, pepper, and a few fresh basil leaves until it becomes thick and flavorful.

  5. Spread a little tomato sauce on the bottom of a baking dish, creating a base layer for the parmigiana.

  6. Arrange a layer of stuffed zucchini blossoms over the sauce in the baking dish. Season each layer with a little salt and pepper, a drizzle of oil, a sprinkle of Parmesan, and some mozzarella cubes.

  7. Add another layer of tomato sauce and repeat until all ingredients are used, finishing with a generous layer of Parmesan.

  8. Preheat the oven to 180 °C and bake the parmigiana for about 20-25 minutes, until the mozzarella is fully melted and the surface is golden and crispy.

  9. Remove the zucchini blossom parmigiana from the oven and let it rest for a few minutes before serving.

Fun Facts

Zucchini blossom parmigiana is a lighter, summer version of the classic eggplant parmigiana. In addition, the use of zucchini blossoms carries a very ancient Italian culinary tradition. They were already used in Roman times and continue to feature in spring and summer dishes. Enjoy your meal!