Name: Stuffed Zucchini Flowers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 fresh zucchini flowers; 1 cup ricotta cheese; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh basil, finely chopped; 1 tablespoon fresh parsley, finely chopped; 1 small garlic clove, minced; Zest of 1 lemon; Salt and pepper to taste; 1 egg (optional, for a firmer filling); 1 tablespoon olive oil (for drizzling)

Delicate zucchini blossoms stuffed with herbed ricotta and baked to perfection, this recipe brings a touch of elegance and freshness to the table. Light, flavorful, and beautifully presented, these stuffed flowers make for a delicious appetizer or side dish that’s both impressive and easy to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 fresh zucchini flowers

1 cup ricotta cheese

1 tablespoon fresh basil, finely chopped

1/4 cup grated Parmesan cheese

1 tablespoon fresh parsley, finely chopped

1 small garlic clove, minced

Zest of 1 lemon

Salt and pepper to taste

1 egg (optional, for a firmer filling)

1 tablespoon olive oil (for drizzling)

Directions

Preheat the oven to 375°F (190°C).

Gently rinse the zucchini flowers and remove the pistils from inside each flower, being careful not to tear the petals.

In a mixing bowl, I mix ricotta cheese, Parmesan, basil, parsley, garlic, lemon zest, salt, pepper, and egg (if using) until smooth and well combined.

Using a piping bag or small spoon, I carefully stuff each zucchini flower with about 1-2 teaspoons of the ricotta mixture. Then I twist the tops of the petals gently to seal.

I arrange the stuffed flowers in a lightly oiled baking dish.

Drizzle with olive oil and bake for 15–20 minutes, or until the flowers are tender and just starting to brown at the edges.

I like to serve them warm as an appetizer or side dish.

Servings and timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories: 110 kcal per serving

Variations

I sometimes swap out the herbs with dill or mint for a different twist. For a richer flavor, I add a touch of goat cheese to the ricotta filling. If I want a bit of crunch, I top the flowers with a sprinkle of breadcrumbs before baking. These flowers can also be air-fried for an even lighter version.

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. I avoid microwaving as it can make the flowers soggy.

FAQs

How do I clean zucchini flowers without tearing them?

I gently rinse them under cold water and use my fingers or small tweezers to remove the pistils, being careful to handle the petals delicately.

Can I make this recipe ahead of time?

Yes, I prepare the filling and stuff the flowers a few hours in advance. I keep them covered in the fridge and bake them just before serving.

Can I fry these instead of baking?

Absolutely. I sometimes dip the stuffed flowers in a light batter and shallow fry them for a crispy version.

Are zucchini flowers edible?

Yes, both male and female zucchini flowers are edible and have a mild, slightly sweet flavor.

What can I serve with stuffed zucchini flowers?

I often serve them with a simple salad, grilled vegetables, or as part of an antipasto platter.

Conclusion

Stuffed zucchini flowers are one of my favorite seasonal dishes to make. They’re light, flavorful, and always impress guests. Whether baked or fried, they’re a delightful way to showcase the beauty and taste of fresh zucchini blossoms.