10 zucchini flowers
300 g ricotta cheese
1 small carrot
1 small zucchini
25 g grated parmesan cheese
1 egg yolk
chopped basil, marjoram and parsley
extra virgin olive oil
3 tomatoes (peeled, seeded and roughly chopped)
1 garlic clove
Wash the zucchini, peel the carrot, and cut both into small cubes.
Sauté in a non-stick pan with oil and season with salt.
Mix the ricotta with the egg yolk, Parmesan cheese, herbs and the fried zucchini and carrot.
Gently rinse the flowers. Remove the sepals and pistil, and stuff with the mixture.
Bake in the oven at 180° C for 5 minutes.
Sautè the tomato in pan with olive oil and garlic.
Serve the zucchini flowers with the tomatoes.