Stuffed Zucchini Flowers
Baked stuffed zucchini flowers with a creamy ricotta filling are classy, stylish, and sophisticated. 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!
Servings: 4 servings
Calories: 230kcal
Ingredients
- 12 zucchini flowers
- 500 g fresh whole milk ricotta sheep's milk or cow's milk is fine.
- ½ tsp ground nutmeg enough to sprinkle over the cheese
- 1 cup parmigiano reggiano
- 1 dash salt more to taste
- 1 bunch of basil
- 2 tbsp extra virgin olive oil for the sauce
- 1 cup chopped cherry tomatoes
- 1 tbsp balsamic syrup for plating
Instructions
- De-stem the flowers.
- Mix the ricotta with parmesan, a dash of salt, and nutmeg in a separate bowl.
- Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This basil pesto will be used for plating). Meanwhile, using a pastry bag or spoon, put the ricotta mixture (about 2-3 Tbsp) inside the center of the flower. Repeat with each flower.
- Place the zucchini flowers in a single layer on a baking sheet, and place them in the oven, preheated at 350 degrees F for 2-3 minutes until the flowers are golden brown and the cheese has melted.
- Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).
Notes
- Clean The Zucchini Flowers: Prepare the zucchini flowers by cleaning them before starting the recipe.
- Remove The Stem And Stamen: The stamen is the long, thin piece in the center of the flower and can be a bit bitter. Remove that and the stem and discard before stuffing.
- Incorporate Fresh Herbs: Add chopped fresh herbs like oregano or thyme to the ricotta stuffing mixture for extra flavor.
- Don’t Overstuff The Zucchini Blossoms: Use a small spoon or pastry bag to gently add the filling inside of each delicate flower. Don’t overstuff them, 2-3 tablespoons is perfect to prevent them from bursting during the baking process.
- Makeshift Piping Bag: If you don’t have a piping bag but a spoon isn’t working for you, try adding the mixture to a zippered plastic bag and cutting off a small amount or small corner of the bag.
- Storage: If you need to store the zucchini flowers, place them in an airtight container along with a damp paper towel. Keep them in the fridge until you are ready to make them.
Nutrition
Serving: 3flowers | Calories: 230kcal | Carbohydrates: 4.9g | Protein: 16.4g | Fat: 16.3g | Sodium: 414.5mg | Fiber: 1g | Sugar: 0.3g