🌼Flowers of zucca ripieni with ricotta and prosciutto (al forno)

👩‍🍳Procedure:

1. Clean the courgette flowers.
   Gently remove the internal pistil, trying not to break the petals.

2. Prepare the filling
   In a bowl combine:

   • Ricotta

   • Egg

   • Grated Parmesan cheese

   • Cooked ham cut into small pieces.
     Season with salt and mix well until the mixture becomes creamy.

3. Fill the flowers
   Using a teaspoon (or a piping bag), fill each flower with the filling and gently close the tips of the petals.

4. Bake:
   Arrange the flowers on a baking sheet lined with parchment paper.
   Drizzle with oil and sprinkle with breadcrumbs.

5. Baking
   Bake at 180°C for 15 minutes , until golden.

🍽Serve them hot or cold, as you like!

Also perfect for a buffet, brunch or as an elegant appetizer.