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Ask Chef Walter – Zucchini Flowers Lesson – Chef Walter Potenza
July 6, 2025/
The gratinated courgette flowers look great on the table, are easy to prepare, and can be cooked in advance.
Friends:
Jeremiah W, a subscriber to our newsletter from Altus, Arkansas, inquired about zucchini flowers and how to prepare them. Here we go, Jeremiah. I hope this article is satisfactory.
Among the most loved and versatile summer preparations, courgette flowers occupy a special place in Italian cuisine. Delicate and colorful, they lend themselves to many interpretations, both classic and creative. If you are looking for a dish that combines taste, seasonality, and attention to sustainability, the recipe for courgette flowers au gratin stuffed with Prosciutto is a proposal that no one should miss.
In this version, the recipe also becomes an excellent anti-waste idea: the filling is prepared using the final parts of the ham, which can no longer be sliced but retains all the flavor. The stuffed courgette flowers are thus transformed into a versatile and intelligent appetizer, perfect for enhancing each ingredient. The flower’s sweetness marries with the richness of the Prosciutto, which gives the dish an intense but balanced note.
The oven-baked gratin adds a golden and fragrant crust, creating a pleasant contrast with the softness of the filling. This recipe is ideal for a light lunch, an elegant aperitif, or an appetizer for a summer dinner. The gratinated courgette flowers look great on the table, are easy to prepare, and can be cooked in advance. Combining quality but straightforward ingredients ensures the final result is tasty, balanced, and perfect for those who love conscious cooking.
Suppose you want an original and sustainable idea. In that case, the recipe for courgette flowers stuffed with Prosciutto is the right choice: tasty, light, and capable of giving new life to even the most precious scraps. It is an elegant and creative way to waste nothing and bring only the best.
What is a zucchini flower?
A zucchini flower is the edible blossom of the zucchini plant (Cucurbita pepo), also known as the courgette flower. These bright yellow-orange flowers grow at the end of the zucchini fruit or directly on the plant’s stems. They are delicate and have a mild, slightly sweet flavor, and they are often used in culinary dishes, especially in Mediterranean cuisines like Italian and French.
There are two types of zucchini flowers:
Male flowers: These grow on slender stems and contain a stamen with pollen. They don’t produce fruit but are edible.
Female flowers: These are attached to the base of a developing zucchini fruit and contain a pistil. They can also be eaten, often with the small zucchini attached.
Ingredients (serves 4)
8-10 fresh zucchini flowers (male or female, gently cleaned)
100g (3.5 oz) fresh ricotta cheese
50g (1.7 oz) grated Parmesan cheese
50g (1.7 oz) Italian prosciutto (Parma or San Daniele), finely chopped
1 egg yolk
1 tbsp chopped fresh basil or parsley
Salt & black pepper to taste
Olive oil (for frying, optional)
Light batter (optional for frying):
100g (3.5 oz) flour
150ml (5 oz) cold sparkling water
Pinch of salt
Instructions
Prepare the Filling: Mix ricotta, Parmesan, Prosciutto, egg yolk, herbs, salt, and pepper until smooth.
Stuff the Flowers: Gently open each zucchini flower and remove the pistil if you see one. Fill each flower with 1 to 2 teaspoons of the ricotta-prosciutto mixture using a small spoon or a piping bag. Carefully twist the petals to seal the filling inside.
Cooking Methods:
1. Pan-Fry (Light & Crispy): Heat olive oil over medium heat. If you want the stuffed flowers crispy, lightly coat them in flour. Fry the flowers on each side for 2 to 3 minutes until golden brown. Drain them on paper towels.
2. Bake (Lighter Option):
Preheat the oven to 180°C (350°F).
Place the flowers on a baking tray, drizzle with olive oil, and bake for 10 to 12 minutes until tender.
3. Batter-Fry (Classic Fritters):
Dip the stuffed flowers in a light batter made from flour, sparkling water, and a pinch of salt. Fry in hot oil until golden brown, about 2 to 3 minutes. Drain them on paper towels.
Serve immediately: Sprinkle extra Parmesan cheese on top and drizzle with good olive oil. Serve warm with a crisp white wine like Pinot Grigio.
Tips:
Use male zucchini flowers with long stems for easier stuffing.
If frying, work quickly to keep the flowers crispy.
Substitute mozzarella for ricotta if you want a creamier texture.
What is Prosciutto?
Prosciutto is a beloved Italian delicacy, a dry-cured ham with a rich, savory flavor and subtle sweet and nutty undertones. Made from carefully selected pork legs, it undergoes a meticulous process of salting and aging, sometimes for over two years, transforming it into a tender, melt-in-your-mouth treat. The most famous varieties, like Prosciutto di Parma and Prosciutto di San Daniele, are protected by strict regional designations, ensuring their quality and authenticity.
Unlike cooked ham (prosciutto cotto), traditional prosciutto crudo is served uncooked. Its deep flavor and silky texture make it a star on charcuterie boards, draped over ripe melons, or folded into delicate sandwiches and pastas. Thanks to the lengthy curing process, it’s perfectly safe to enjoy as is—each thin slice carrying the essence of Italian culinary craftsmanship. Prosciutto celebrates simplicity and tradition, whether paired with creamy cheeses, fresh fruit, or a glass of wine.
___Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!
Meet Chef Walter! There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now, RINewsToday.com!
Posted in Ask Chef Walter, Lifestyle