Zucchini with Stuffed Flowers, Arugula Pesto Recipe

Ingredients:

• 4 zucchini
• 12 zucchini flowers
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup pine nuts
• 2 cups arugula
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 F.
2. Wash the zucchini and trim the ends. Cut the zucchini in half lengthwise and scoop out the inner flesh with a spoon.
3. Chop the inner flesh of the zucchini and set aside.
4. Wash the zucchini flowers and carefully remove the pistils from inside each flower.
5. In a bowl, mix together the ricotta, Parmesan, chopped zucchini, and minced garlic. Season with salt and pepper.
6. Gently stuff each zucchini flower with the cheese mixture and place them on top of the hollowed out zucchini halves.
7. Place the zucchini on a baking sheet and bake for 20-25 minutes or until tender.
8. In the meantime, prepare the arugula pesto. In a food processor, blend together the arugula, olive oil, pine nuts, and salt and pepper to taste until smooth.
9. Remove the zucchini from the oven and serve with the arugula pesto on top.

Verdict:

This zucchini with stuffed flowers, arugula pesto recipe is a delicious and creative way to eat vegetables. The zucchini flowers stuffed with ricotta cheese give this dish a unique taste, while the arugula pesto adds a vibrant and fresh flavor to the dish. This recipe is perfect for a summer dinner party or a vegetarian meal.

Serving Suggestions:

Serve the zucchini with stuffed flowers, arugula pesto hot or at room temperature as a main or side dish. You can also top it with more Parmesan cheese or a sprinkle of red pepper flakes for added heat. Enjoy with a crisp white wine or sparkling water.