If you think zucchini blossoms are just pretty vessels for crispy batter, think again. Their delicate flavor (green, with a whisper of squash) is too lovely to bury under crunch. This Stuffed Zucchini Blossoms recipe keeps things simple: roasted, not fried, and filled with creamy ricotta, fresh basil, and a bright hit of lemon zest. Just the taste of summer, barely touched, and ready in 30 minutes.
Why you should try this recipe
- Simple, fresh ingredients – Creamy ricotta, fragrant basil, and a bright squeeze of lemon zest come together in a way that’s easy and satisfying. It’s the kind of dish that feels just right on a warm evening. Looking for another simple, summery favorite? Try my Eggplant Involtini (Italian Eggplant Rolls).
- Delicate flavor front and center – Skipping the batter and frying means you actually get to taste what makes zucchini blossoms special: that soft, fresh flavor with just a hint of something floral. Have an abundance of zucchini this summer? Try them in Zucchini Parmigiana or toss them in Mediterranean Pearl Couscous Salad.
- Easy summer appetizers – Roasting is a low-effort way to bring out the best in these blossoms—no splattering oil, no mess. They’re perfect for weeknight dinners or when friends drop by. Serve with Feta and Red Pepper Dip and Mutabbal (Middle Eastern Eggplant Dip) for a laid-back summer spread that still feels special.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Zucchini blossoms – Look for fresh, vibrant flowers (not wilted), with bright orange or yellow petals that are intact, not bruised, torn, or slimy. Freshness is key: these delicate blossoms are fleeting, so your best bet is a farmers’ market or a well-stocked specialty grocer during their short season.
- Ricotta cheese – Use whole-milk, authentic ricotta for the creamiest, most flavorful filling. Low-fat versions are often watery and will make your stuffed blossoms soggy. This recipe calls for the real deal! Got extra? Use it in a Whipped Ricotta Dip With Roasted Olives or Lemon Ricotta Cake.
Love zucchini? Check out my Mücver (Zucchini Feta Fritters)!
How to make Stuffed Zucchini Blossoms?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Make the ricotta filling – Drain the ricotta in a fine mesh strainer for about 10 minutes to remove excess water. In a mixing bowl, combine ricotta, lemon zest, chopped basil, salt, and pepper. Mix gently with a spoon or spatula until smooth and well combined.
Step 2. Prepare the baking dish – Brush a ¼ sheet pan or baking dish with 1 tablespoon of olive oil and set aside.
Step 3. Prep the zucchini blossoms – At the base of each flower, you’ll find the pistil (a small yellow or brown part) that should be removed, especially if it’s brown, as it can add bitterness. Note: The petals may stick together; gently separate them without tearing.
Step 4. Stuff the flowers – Hold each blossom open and gently scoop about 1 tablespoon of ricotta filling into the base.
Step 5. Close and seal – Fold the petals around the filling to close any gaps, then twirl the orange tips of the flower to seal them neatly.
Step 6. Roast – Place the stuffed blossoms on the prepared baking dish and brush them lightly with the remaining olive oil. Bake for 17-20 minutes, until golden and tender.
Nim Keys – Useful Stuffed Zucchini Blossoms Tips
- Don’t rinse the flowers – Zucchini blossoms are incredibly delicate. Rinsing them under water can bruise the petals, cause them to tear, or make them too wet to work with. Instead, gently inspect and clean them with a soft brush or a damp paper towel if needed.
- Handle with care – These fragile blossoms can tear with the lightest tug. Be gentle as you open the petals and fill them: patience here really pays off for a beautiful final result.
- Expect some liquid – A bit of moisture may seep out as the blossoms roast (this is totally normal). Just continue baking until the liquid evaporates and the blossoms are golden and tender, with a light crisp at the edges.
Wine Pairing🍷
Etna Bianco
Etna Bianco’s bright acidity and mineral notes make it a perfect match for the delicate flavors of the roasted zucchini blossoms. Its subtle citrus and herbal undertones echo the lemon zest and basil in the filling, enhancing without overpowering.
Recipe FAQs
Zucchini blossoms have a delicate, fresh flavor that’s subtly vegetal, like a young zucchini, but lighter and with a faint floral note. Their texture is soft and tender, making them the perfect vessel for creamy fillings.
Yes! Zucchini blossoms are low in calories and contain small amounts of vitamins A and C, along with antioxidants. While they’re not a nutritional powerhouse, they’re a lovely, wholesome addition to a seasonal diet, especially when prepared simply.
You can! Stuff the blossoms a few hours in advance and store them in a single layer in the fridge, lightly covered. Just bring them back to room temperature before roasting. For best texture and flavor, roast them the same day you prepare them.
If you tried these Stuffed Zucchini Blossoms or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Stuffed Zucchini Blossoms With Ricotta & Basil
PRINT SAVEINGREDIENTS
- 1 cup (250 g) whole milk ricotta cheese
- ½ tablespoon finely grated lemon zest (zest of half a lemon)
- ¾ cup (20 g) fresh basil leaves (chopped)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 tablespoons (30 ml) extra-virgin olive oil
- 12 zucchini blossoms
INSTRUCTIONS
- Make the ricotta filling – Drain the ricotta in a fine mesh strainer for about 10 minutes to remove excess water. In a mixing bowl, combine ricotta, lemon zest, chopped basil, salt, and pepper. Mix gently with a spoon or spatula until smooth and well combined.
- Prepare the baking dish – Brush a ¼ sheet pan or baking dish with 1 tablespoon of olive oil and set aside.
- Prep the zucchini blossoms – At the base of each flower, you’ll find the pistil (a small yellow or brown part) that should be removed, especially if it’s brown, as it can add bitterness. Note: The petals may stick together; gently separate them without tearing.
- Stuff the flowers – Hold each blossom open and gently scoop about 1 tablespoon of ricotta filling into the base.
- Close and seal – Fold the petals around the filling to close any gaps, then twirl the orange tips of the flower to seal them neatly. (See step-by-step photos above.)
- Roast – Place the stuffed blossoms on the prepared baking dish and brush them lightly with the remaining olive oil. Bake for 17-20 minutes, until golden and tender. Enjoy!
NOTES
- Don’t rinse the flowers — Zucchini blossoms are incredibly delicate; rinsing will bruise them and make them unusable.
- Handle with care — These fragile flowers bruise and break easily, so be gentle at every step for the best results.
- Expect some liquid — It’s normal for a bit of moisture to seep out during roasting; just keep baking until it evaporates and the blossoms turn golden and tender.
Absolutely loved this recipe! The zucchini blossoms turned out tender and delicious. I’ll be making these again and again!
Your comment made my day, Annie! Thank you so much for trying the recipe!