Spring

Zucchini Blossoms Stuffed With Ricotta and Basil

by:
May  7, 2011
4.5
2 Ratings
Zucchini Blossoms Stuffed With Ricotta and Basil
  • Serves 6 as an appetizer
Author Notes

We live about 2/3 time in the south of France, and every spring there I find gorgeous fresh zucchini blossoms in the market. I've tried stuffing them all sorts of ways, but this is the simplest and ultimately most satisfying approach. Use male blossoms if you want flowers only, female blossoms if you'd like to have tiny zucchini attached to the blossoms. This is a labor of love, and one of the most beautiful appetizers you can put on a plate. —Abra Bennett

What You'll Need
Ingredients
  • 1 dozen zucchini flowers, freshly picked
  • 12 ounces fresh ricotta, the best you can get
  • 5 ounces grated sheep's cheese, or use Parmesan or Grana Padano
  • 2 egg yolks
  • 1/4 cup shallot, very finely diced
  • 2 cloves garlic, pressed
  • 1/3 cup chiffonade of fresh basil
  • salt and pepper to taste
  • 1/4 cup very flavorful olive oil
Directions
  1. For the filling, combine ricotta, egg yolks, cheese, shallot, garlic, and basil in a small bowl, salt and pepper to taste.
  2. Divide the filling into 12 parts, and with a very small spoon, fill each blossom, folding the petals over the filling so that each flower encloses its inner treasure.
  3. Set the stuffed blossoms in an oiled baking pan. When you have filled all the blossoms, drizzle the olive oil evenly over all the flowers.
  4. Preheat the oven to 350° and bake the blossoms for about 20 minutes if male blossoms, slightly longer for female blossoms, until the flowers are golden brown, and the baby zucchini are tender if using female blossoms.
  5. These are best served lukewarm. You can fill the blossoms ahead of time, even the night before you wish to serve them. Bake about 40 minutes before serving, and allow to cool a bit before you plate them.
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Abra Bennett
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5 Reviews

davis P.
davis P. July 19, 2017
I just made these and they were delicious! Big big hit! Thank you!
 
Marcella
Marcella July 13, 2011
I have a bunch of blossoms waiting for me in my kitchen. Thank you for this delightful recipe -- I am going straight home to make this.
 
kmartinelli
kmartinelli May 8, 2011
Zucchini blossoms stuffed with ricotta is one of my favorite foods of all time! When I've made them in the past I have breaded and fried them, which is delicious, but even more labor intensive and messy. I love that your recipe calls for baking them - definitely the next way I will prepare this!
 
boulangere
boulangere May 8, 2011
Lovely.
 
TheWimpyVegetarian
TheWimpyVegetarian May 7, 2011
I love this recipe! When I see some squash blossoms, I'm definitely going to try it. Lovely picture too.