Description

Delicate zucchini blossoms stuffed with herbed ricotta and baked to perfection. A light and elegant appetizer or side dish that highlights fresh, seasonal produce.

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)

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Instructions

Preheat the oven to 375°F (190°C).
Gently rinse the zucchini flowers and remove the pistils from inside each flower without tearing the petals.
In a mixing bowl, combine ricotta cheese, Parmesan, basil, parsley, garlic, lemon zest, salt, pepper, and egg (if using). Mix until smooth.
Use a piping bag or small spoon to stuff each zucchini flower with 1-2 teaspoons of the ricotta mixture. Gently twist the tops of the petals to seal.
Place the stuffed flowers in a lightly oiled baking dish.
Drizzle with olive oil and bake for 15–20 minutes, until tender and lightly browned at the edges.
Serve warm as an appetizer or side dish.

Notes

Swap herbs with dill or mint for variation.

Add goat cheese to the filling for a richer taste.

Sprinkle breadcrumbs on top for added crunch.

Can be air-fried for a lighter version.

Store leftovers in the fridge for up to 2 days.

Reheat in the oven; avoid microwaving to prevent sogginess.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 110
Sugar: 1g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 7g
Cholesterol: 25mg