Stuffed Zucchini Blossoms With Ricotta & Basil

Roasted stuffed zucchini blossom in a vintage floral plate with one blossom cut in half.

5 from 1 vote

Stuffed Zucchini Blossoms With Ricotta & Basil

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Italian

Diet: Vegetarian

Servings: (12 zucchini blossoms)

Calories: 117kcal

Author: Ninon Michels

Ingredients

1 cup whole milk ricotta cheese
½ tablespoon finely grated lemon zest (zest of half a lemon)
¾ cup fresh basil leaves (chopped)
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 tablespoons extra-virgin olive oil
12 zucchini blossoms

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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.

Nutrition