Zucchini blossoms with robiola cheese


8 zucchini blossoms
100 grams creamy robiola cheese
100 grams Philadelphi cheese)
1 hard-boiled egg
1 full tablespoon parmesan cheese
salt and pepper
olive oil

Preheat oven 200° C.
Gently rinse the zucchini blossoms removing the pistil in the middle. Pat with kitchen paper  to drive.
In a bowl mix both cheese with the minced egg, salt and pepper and 2 teaspoons olive oil.
Line the zucchini blossoms in a oven pan covered with parchment paper, sprinkle with parmesan cheese and drizzle with olive oil.
Cook for about 15 minutes checking sometimes.

4 commenti:

  1. I have a question for you. I'm very interested in your recipe of zucchini blossoms. Don't they dry out in the oven at that temperature?

  2. Hi Loretta
    No They don't, just drizzle with a bit of olive oil