Main content

Zucchini Flowers with Ricotta Cheese, Pine Nuts Green Salad

If you haven't tried Zucchini flowers before, then you're in for a real treat! This delicate edible flowers are offset perfectly with cheese and nuts - Todd heatly from Come Dine With Me Australia shows us how


  • 8 zucchini flowers

  • 1 egg

  • 100 grams flour

  • Olive oil for shallow frying

  • Lemon to serve

  • Filling

  • 250 grams ricotta

  • 25 grams pine nuts, crushed

  • 2 teaspoons of freshly chopped oregano & thyme

  • Green Salad

  • 250 grams Mescalin Salad Mix


  • 1.

    Remove the yellow stamens inside the zucchini flower.

  • 2.

    Toast pine nuts lightly over frypan until lightly golden and allow to cool. Place in sealy bag and crush with handle of knife or rolling pin.

  • 3.

    Make the ricotta mixture by combining the ricotta, crushed pine nuts, fresh herbs (Oregano & Thyme) and salt to taste. Place in a piping bag

  • 4.

    Pipe the ricotta mixture into each zucchini flower, making sure not to overfill the flowers. Twist the edge of the flowers to seal.

  • 5.

    Break egg into bowl and lightly mix until combined. Place flour into separate bowl.

  • 6.

    Dip zucchini flower into egg mixture to coat, and then quickly dip into flour and onto paper towel.

  • 7.

    Heat the oil and carefully lower zucchini flowers into the oil. Shallow fry for around a minute in each side until crispy. Drain on paper towels.

  • 8.

    Serve with lemon wedges and sprinkle with salt prior to serving.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings