Stuffed Zucchini Flowers

Stuffed zucchini blossoms with ricotta cheese, on a wooden cutting board.

5 from 15 votes

I can never resist these bright blossoms, especially when I turn them into stuffed zucchini flowers. I use creamy ricotta, parmesan, and lemon zest to stuff the delicate petals and bake until they have softened and the filling is warm and silky. They look like something straight out of a little Italian cafe, which is impressive considering it only takes 30 minutes to make.

Prep Time25

Cook Time5

Total Time30

Course: Appetizer

Cuisine: Italian

Diet: Vegetarian

Servings: servings

Calories: 230kcal

Author: Anjali Shah

Equipment

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).

Video

https://youtu.be/sGKsm69Ebuw

Baked Zucchini Flowers with Ricotta Filling (https://youtu.be/sGKsm69Ebuw)

Notes

My #1 Secret Tip for this stuffed zucchini flowers recipe is to avoid overbaking them. The blossoms are very delicate, and just a few extra minutes in the oven can cause the petals to lose their soft texture and become too fragile. I always keep a close eye on my flowers while they are in the oven.
Dry gently: I always dry the flowers carefully after washing since extra moisture can water down the filling.
Do not overfill: Too much ricotta can split the flowers while baking. I stop once the blossom looks comfortably filled, using about 2-3 tablespoons of mixture, but not bulging.
Use fresh ricotta: Fresh ricotta tastes lighter and creamier than very dense packaged versions, which contain added stabilizers.
Serve quickly: These taste best warm from the oven while the filling is still soft and creamy.
Use a piping bag: I like using a piping bag to fill the blossoms for a neater and more precise finish. If you do not have a piping bag, add the filling to a zipper bag, push the contents to one corner, and snip off the tip.

Nutrition