Baked Stuffed Zucchini Flowers

If you’ve never tried zucchini blossoms before, you have to try this recipe! It’s simple but elegant, and is a classic Italian dish.

Great as an appetizer or side, stuffed squash blossoms are family-friendly and a total crowd-pleaser!

INGREDIENTS

Prepare The Flowers:

Wash The Flowers: Gently wash the delicate blossoms under cold running water, taking care not to damage the delicate flower petals.

Prepare The Flowers:

Remove The Stem: Carefully de-stem, or remove the thin stem, from the fresh flowers. You can use a small knife to cut off the tender stem.

Prepare The Filling And Pesto: 

Make The Ricotta Mixture: Mix the ricotta with parmesan, a dash of salt, and nutmeg in a medium bowl.

Prepare The Filling And Pesto: 

Make The Basil Pesto: Put basil leaves in a blender with olive oil and a pinch of salt. Set aside.

Stuff The Zucchini Flowers:

Stuff The First Flower: Using a pastry bag or piping bag, put the ricotta mixture inside the center of the flower.

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