Stuffed Zucchini Flowers

Serves 4

25 mins prep

5 mins cook

30 mins total

Baked stuffed zucchini flowers with a creamy ricotta filling are classy, stylish, and sophisticated. If you’ve never tried zucchini blossoms before, you have to try this recipe! It’s simple but elegant, and is a classic Italian dish. Great as an appetizer or side, stuffed squash blossoms are family-friendly and a total crowd-pleaser!

2 servings

6 zucchini flowers

250 g fresh whole milk ricotta sheep's milk or cow's milk is fine.

¼ tsp ground nutmeg enough to sprinkle over the cheese

½ cup parmigiano reggiano

½ dash salt more to taste

½ bunch of basil

1 tbsp extra virgin olive oil for the sauce

½ cup chopped cherry tomatoes

½ tbsp balsamic syrup for plating

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De-stem the flowers.
Mix the ricotta with parmesan, a dash of salt, and nutmeg in a separate bowl.
Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This basil pesto will be used for plating). Meanwhile, using a pastry bag or spoon, put the ricotta mixture (about 2-3 Tbsp) inside the center of the flower. Repeat with each flower.
Place the zucchini flowers in a single layer on a baking sheet, and place them in the oven, preheated at 350 degrees F for 2-3 minutes until the flowers are golden brown and the cheese has melted.
Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).