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Baked Zucchini Flowers with a Creamy Ricotta Filling

Made with super fresh ingredients straight from the garden, this is a simple recipe that’s sure to impress. It works well as an appetizer for guests, or you can even serve it as a light dinner or lunch along with some crusty whole grain bread and a salad.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 230kcal


  • 12 zucchini flowers
  • 500 g fresh ricotta Sheep's milk or Cow's milk is fine. We used whole milk ricotta in our class, but at home I'd probably use part skim
  • ground nutmeg enough to sprinkle over the cheese
  • 1 cup parmigiano reggiano
  • Salt pepper to taste
  • 1 bunch of basil
  • 2 Tbsp EVOO for the sauce
  • Chopped cherry tomatoes
  • Balsamic syrup for plating


  • De-stem the flowers.
  • Mix the ricotta with parmesan, a dash of salt, and nutmeg.
  • Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This will be used for plating). Meanwhile, put the ricotta mixture (about 2-3 Tbsp) inside each flower.
  • Put zucchini flowers in the oven, preheated at 350 degrees Farenheit for 2-3 minutes until the flowers are slightly cooked and the cheese has melted.
  • Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).


Recipe from Convivio Rome


Serving: 3flowers | Calories: 230kcal | Carbohydrates: 4.9g | Protein: 16.4g | Fat: 16.3g | Sodium: 414.5mg | Fiber: 1g | Sugar: 0.3g