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