Baked zucchini flowers with anchovies and Grana Padano

Name: Baked zucchini flowers with anchovies and Grana Padano
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 2
Ingredients: Zucchini flowers 3 cups; Grana Padano PDO cheese 3.5 oz; Anchovies 0.9 oz; White bread loaf 1.8 oz; Extra virgin olive oil 3 ½ tbsp; Parsley 1 bunch; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese to taste

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Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 7 min
Serving: 2

PRESENTATION

In Northern and Central Italy, baked zucchini flowers are such a classic treat. They really come alive in the markets when summer's in full swing. And look, Italian cooks don’t waste a minute stuffing them with all sorts of tasty goodies. For this version, the flowers get filled with a smooth mix of anchovies and Grana Padano cheese—making the center a little salty, a little cheesy, and really really satisfying. Using a mixer? It’s a smart move—everything blends creamy and light, so no lumps. Seriously good.

Once everything’s tucked inside, the flowers are laid out in a dish with a nice sprinkle of cheese before hitting the oven. And the baking method? It keeps things moist inside with a golden top. So, you get all the flavors without it feeling heavy.

Many Italians will tell you that stuffed zucchini flowers bring back memories of family dinners or lazy Sunday lunches. Some folks might toss in a bit of ricotta or try other cheeses, but the anchovies and Grana Padano combo is a classic up north. And look, that gratin topping? It’s what really sets this version apart—it gets bubbly and just the right amount of crispy. You want to dig in right away. For sure.

Zucchini flower recipes pop up everywhere in Italian meals, from pasta dishes to quick appetizers. But, baked stuffed zucchini blossoms keep it simple, letting the fresh flavors really shine. You know, whether they’re a starter or a side, these oven-baked zucchini flowers always bring a touch of Italian summer to your table. When you bite into that tender flower and taste the savory filling, you can see why these healthy zucchini recipes stick around. Baked zucchini flower recipes are a staple in many Italian homes, offering a light yet flavorful option that shows off seasonal ingredients. Enjoying them is like a warm hug from the Italian countryside, bringing joy and deliciousness to any meal.

Cannot go wrong, right?

INGREDIENTS

Zucchini flowers 3 cups (100 g)

Grana Padano PDO cheese 3.5 oz (100 g)

Anchovies 0.9 oz (25 g)

White bread loaf 1.8 oz (50 g)

Extra virgin olive oil 3 ½ tbsp (50 g)

Parsley 1 bunch

Fine salt to taste

Black pepper to taste

For the topping: Grana Padano PDO cheese to taste

Preparation

How to prepare Baked zucchini flowers with anchovies and Grana Padano

To prepare the baked zucchini flowers with Grana Padano and anchovies, start with the filling: place the coarsely broken bread, parsley 1, Grana Padano PDO2, and drained anchovies 3 in a food processor.

Season with olive oil 4, pepper, and salt. Blend for a few minutes until the ingredients are well combined 5. Set the filling aside. Now, proceed to clean the zucchini flowers: gently detach the stem, rinse them delicately under running water, and dry them with a cloth. Then, gently open each one and, using scissors, remove the internal pistil 6.

Fill them with a teaspoon, applying little pressure to avoid breaking the flower 7. You will need about 3 teaspoons of filling for each zucchini flower. Close them by gently twisting the tips 8 and arrange them alternately in a baking dish 9.

Sprinkle them with grated Grana Padano PDO 10, covering them completely 11, and bake in a preheated grill oven at 450°F for 7 minutes. Serve the baked zucchini flowers with Grana Padano and anchovies immediately 12.

Storage

Baked zucchini flowers with Grana Padano and anchovies can be stored in an airtight container in the refrigerator for a couple of days. Freezing is not recommended.