Baked Ricotta Stuffed Zucchini Flowers
Oven-baked ricotta-stuffed zucchini flowers: a simple, sun-kissed recipe
Happiness is often found in the simplest things. This is certainly true in the kitchen, and this recipe for zucchini blossoms stuffed with ricotta and lemon is the perfect example. Every time I make them, the reaction is always the same: I take a bite, let out a long “yummm,” and wonder how I could have forgotten just how delicious they are.
You are likely familiar with the famous zucchini flower fritters—a summer specialty widely enjoyed in the south of France and in Italy. Today, I’m sharing a different, lighter, yet equally delicious variation: oven-baked zucchini flowers.
Contrary to popular belief, cooking zucchini flowers isn’t complicated; you simply need to handle them with care. I remove the pistil by hand, check for any hidden insects—giving the flowers a quick rinse if necessary—and then fill them using a teaspoon or a piping bag before baking them for a few minutes. It’s that simple.
If you grow zucchini in your vegetable garden, you’ve probably noticed that there are both male and female flowers. For this recipe, it is best to use the male flowers: they grow at the end of a long stem, so harvesting them doesn’t compromise zucchini production. Female flowers, on the other hand, are shorter and attached to the developing fruit; their role is to be pollinated.
Baked Ricotta Stuffed Zucchini Flowers Recipe
What ingredients do you need to prepare this delicious baked zucchini flowers?
- beautiful, very fresh zucchini blossoms
- ricotta cheese
- an egg yolk
- basil leaves
- an organic lemon (for the zest)
- salt and freshly ground pepper
- olive oil
- freshly grated Parmesan cheese
- a little breadcrumbs
- optional: zucchini or chard cut into very small pieces, other fresh herbs of your choice, pressed garlic, finely chopped shallot…
I opted to bake them rather than fry them. Like many of you, perhaps, I’m not a big fan of frying at home: my kitchen opens directly onto the living area, and the smells tend to linger a bit too long. Baking yields a truly delicious result, with a meltingly soft filling and delicately golden blossoms. If you prefer pan-frying, that works perfectly well too; a drizzle of olive oil is all you need to brown them gently.
This recipe for ricotta- and Parmesan-stuffed zucchini blossoms is ideal as a starter, a light main course served with a salad, or even as an appetizer on toast. It is a simple, quick-to-prepare summer dish that makes a refreshing change from classic zucchini recipes. It’s a wonderful way to make the most of this seasonal vegetable—right down to the blossoms.
Baked Ricotta Stuffed Zucchini Flowers
Ingredients
- 20 zucchini blossoms
- 250 g ricotta
- 1 egg yolk
- 70 g grated Parmesan cheese
- 10 basil leaves
- 1/2 organic lemon for zest
- Salt and freshly ground pepper
For the top
- 3 tablespoons olive oil
- 1 tablespoon breadcrumbs (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- In a bowl, mix the ricotta, egg yolk, chopped basil, grated Parmesan, and lemon zest. Season with salt and pepper and mix well.
- Preheat your oven to 350°F.
Prepare the zucchini blossoms
- Gently remove the pistils from the zucchini blossoms with your fingers.
- Gently place the ricotta filling inside the flowers using a small spoon or a piping bag.Close them by twisting the ends.
- Arrange them in a gratin dish.
- In another small bowl, mix the oil, the remaining Parmesan, and the breadcrumbs.
- Using a pastry brush, brush the tops of the stuffed zucchini blossoms.
- Bake them for 15 to 20 minutes and enjoy them as is or on slices of toasted bread. A real treat awaits you!
