Stuffed Zucchini Flowers

Baked stuffed zucchini flowers with a creamy ricotta filling are classy, stylish, and sophisticated.

It's the ultimate fancy appetizer or side dish.

ingredients

Carefully de-stem, or remove the thin stem, from the fresh flowers.

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Mix the ricotta with parmesan, a dash of salt, and nutmeg in a medium bowl. You may have small lumps in the batter which is fine.

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Put basil leaves in a blender with olive oil and a pinch of salt.

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Using a pastry bag or piping bag, put the ricotta mixture (about 2-3 tablespoons) inside the center of the flower.

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Repeat the process with the remaining blossoms.

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Swipe up for full recipe!

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Stuffed Zucchini Flowers

Baked stuffed zucchini flowers with a creamy ricotta filling are classy, stylish, and sophisticated.

It's the ultimate fancy appetizer or side dish.

Why You’ll Love These:

ingredients

Carefully de-stem, or remove the thin stem, from the fresh flowers.

Remove The Stem:

Mix the ricotta with parmesan, a dash of salt, and nutmeg in a medium bowl. You may have small lumps in the batter which is fine.

Make The Ricotta Mixture:

Put basil leaves in a blender with olive oil and a pinch of salt.

Make The Basil Pesto:

Using a pastry bag or piping bag, put the ricotta mixture (about 2-3 tablespoons) inside the center of the flower.

Stuff The First Flower:

Repeat the process with the remaining blossoms.

Repeat:

Swipe up for full recipe!

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