Try this delightful entree recipe!


  • Vegetable oil, for frying

  • 12 zucchini flowers

  • 100g ricotta

  • ¼ cup grated Parmesan

  • 1 tbs. capers, finely chopped

  • Pinch cayenne pepper

  • Zest of 1 lemon

  • Salt and pepper

  • 50g butter, melted

  • 150g kataifi

  • Lemon wedges, to serve


  • 1.

    Pre heat the oven to 180°C. And line a baking tray with baking paper.

  • 2.

    Combine the ricotta, Parmesan, capers, cayenne pepper, lemon zest and salt and pepper. Place the mixture into a piping bar.

  • 3.

    Carefully open the zucchini flowers and remove the stamen from the centre of the flower. Pipe approximately 1-2 teaspoons of the ricotta mixture into the flower and then twist petals to enclose the mixture. Repeat the process.

  • 4.

    Pull kataifi strand apart with hands. Divide the pastry strands in to 12 bundles and spread them out lengthways. Drizzle with the butter and now roll the pastry around the centre of the zucchini flower. Continue the process.

  • 5.

    Bake in the oven to 8-10 minutes of until the pastry golden brown.

  • 6.

    Serve with lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 355kj
  • Fat Total 32g
  • Saturated Fat 14g
  • Protein 13g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 462mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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