Baked Ricotta Stuffed Zucchini Flowers Recipe

Ever stumbled upon a recipe that feels like discovering a little jewel of culinary delight? Let me introduce you to the exquisite art of stuffed zucchini flowers, where tender petals cradle a luscious ricotta and herb filling, creating a dish that’s both stunning and deliciously satisfying.

I love turning tender zucchini flowers into a marvelous dish that’s both healthy and tasty. Each blossom, baked with ricotta, Parmesan, and fresh herbs like basil and parsley, is transformed into an ephemeral yet not-so-light delight.

The balance of creamy richness and aromatic herbaceousness is perfect. The zing of lemon zest does wonders for the flavor.

Ingredients

• Ricotta Cheese: Creamy and rich, it’s a good source of protein and calcium, adding smoothness to the dish.
• Zucchini Flowers: Delicate and mild, they bring a unique, subtle flavor, low in calories and packed with nutrients.
• Parmesan Cheese: Aged and savory, it adds depth of flavor and an umami kick, with calcium and protein benefits.
• Basil: Aromatic and herbaceous, it provides an earthy freshness and is high in antioxidants.
• Lemon Zest (Optional): Bright and citrusy, it adds a zesty lift, enriching the dish with vitamin C.

Ingredient Quantities

• 12 zucchini flowers
• 250g ricotta cheese
• 50g grated Parmesan cheese
• 1 egg
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: zest of 1 lemon

How to Make this

1. Set your oven to 180°C (350°F) to ensure even cooking.

2. With the use of cold water, gently wash the zucchini blossoms and allow them to drain in a colander. Dry them with a clean kitchen towel or paper towels. Carefully cut away the stamens from inside each flower.

3. In a bowl, blend together the ricotta, grated Parmesan, egg, chopped basil, and chopped parsley with salt and pepper to taste. For a slight variation in flavor, fold in the zest of one lemon.

4. Put the ricotta mixture into a piping bag or use a small spoon to fill each zucchini flower with the mixture. Be careful not to overfill to avoid tearing the delicate flowers.

5. Gently twist the petals of every flower to make them enclose the filling.

6. Grease a baking dish in a light manner with 1 tablespoon of olive oil and lay in a single layer the zucchini flowers that have been stuffed.

7. Spread the leftover olive oil over the tops of the flowers that you have stuffed.

8. Preheat the oven, then bake for approximately 20-25 minutes or until the flowers are tender and the filling has set, with a slight golden tinge to the top.

9. Take out from the oven and let cool a little bit before serving.

10. As a delightful appetizer or light main course, you can enjoy these pancakes warm. You can also enjoy their delicate flavors!

Equipment Needed

1. Oven
2. Colander
3. Cutting board
4. Knife
5. Clean kitchen towel or paper towels
6. Mixing bowl
7. Spoon
8. Measuring spoons
9. Piping bag (optional, otherwise a small spoon)
10. Baking dish
11. Pastry brush (optional, for spreading olive oil)

FAQ

• Can I prepare the stuffing in advance?Certainly, the ricotta mixture can be prepared a day ahead and kept in the refrigerator until you’re ready to use it.
• What should I look for when buying zucchini flowers?Search for blossoms that are bright in hue, showing no signs of wilting or browning. Look for the tightly closed petals that make them ideal candidates.
• Can I use dried herbs instead of fresh ones?Absolutely, dried herbs can be used, but diminish the amount to approximately 1 teaspoon of each, as dried herbs pack a more intense flavor punch. That’s a good rule of thumb.
  What about:
  Storing leftover
  roasted vegetables?
• Is it necessary to add lemon zest?It is not necessary to include lemon zest, but it does add an invigorating citrus note that pairs beautifully with the ricotta filling.
• How do I clean zucchini flowers?Carefully wash the flowers under cold running water to remove any dirt. Let them drain in a colander. When they are done draining, gently and carefully dry them with paper towels. The key here is to be very gentle: tearing the petals will not help you make pretty flower arrangements.
• Can I substitute the Parmesan cheese?Certainly, you can use Pecorino Romano or Grana Padano instead, but be careful with the salt since these cheeses can be saltier.
• How do I serve baked zucchini flowers?For optimal taste, serve them warm as an appetizer or as a side dish. They go splendidly with a light salad or a dipping sauce such as marinara or a lemon aioli.

Baked Ricotta Stuffed Zucchini Flowers Recipe Substitutions and Variations

Ricotta cheese: Use cottage cheese or soft goat cheese in its place. These are quite different in terms of texture and flavor, but you can make up for that in other ways.
Parmesan cheese. If you don’t have any, substitute with aged pecorino romano or grana padano.
Basil: Substitute chopped fresh thyme or oregano for a different herbal flavor.
Cilantro or mint: parsley’s true companions; devoid of leafy offspring, of course. A radical but not a sad loss, while keeping the taste buds busy. A true transformation! Hold on to your forks tightly; the next one is a slider!
Melted butter: Use in place of olive oil for a richer taste.

Pro Tips

1. Use fresh, high-quality ricotta cheese for the best texture and flavor. If the ricotta seems too wet, strain it for a few hours before mixing with other ingredients to achieve a creamier filling.

2. To enhance the flavor, lightly toast the grated Parmesan cheese in a dry pan for a minute before mixing it into the filling. This adds a subtle nutty aroma to the dish.

3. Be gentle when washing the zucchini flowers to prevent them from tearing. Use a pastry brush to remove any dirt to maintain their delicate structure.

4. Add a hint of crushed garlic to the filling for an extra burst of flavor. Just a small minced clove mixed into the ricotta can elevate the overall taste.

5. Serve the stuffed zucchini flowers with a light drizzle of balsamic glaze or a squeeze of lemon juice right before serving to enhance the fresh flavors and add a touch of acidity.