Baked Stuffed Zucchini Flowers with Ricotta

This stuffed zucchini flowers recipe is filled with a creamy ricotta mixture and baked in a marinara sauce. Create the perfect Italian appetizer for any occasion in under 30 minutes. This is how to cook zucchini flowers without frying!

And, if you’re like me and always looking for creative ways to use your abundance of zucchini, you’ll love these easy zucchini recipes!

You are not alone if one of the reasons you are growing zucchini is to enjoy the squash blossoms.

Adored for their delicate petals and distinctive flavor, these vibrant yellow-orange blossoms form the cornerstone of numerous authentic Italian recipes.

Known as zucchini flowers or fiori di zucca in Italian, these delicate blossoms are highly prized in Italian cuisine.

While they are a common ingredient in zucchini risotto, or a zucchini frittata, fried zucchini blossoms remain one of the most popular recipes to enjoying squash flowers, with or without stuffing them.

However, I have the perfect recipe if you’re looking for an alternative method to cook them without frying!

This delicious and healthier zucchini flower recipe makes a great Italian appetizer, perfect for any occasion.

It also features one of my favorite ingredients, ricotta!

Jump to:

• Why you will love this recipe
• Ingredient notes
• Let’s prep our squash blossoms
• Let’s prep the marinara sauce
• How to make the ricotta filling
• How to stuff the zucchini blossoms
• Baking the Zucchini Flowers
• How to serve
• Tips
• FAQ
• Serving suggestions
• Zucchini flower recipes
• Recipe origins
• Recipe

Why you will love this recipe

If you’re lucky to have squash blossoms in your backyard, this recipe is a great way to enjoy them! If you’re trying to accumulate your flowers to make this recipe, check out this article on how to store squash blossoms.

Despite their impressive appearance, ricotta-stuffed zucchini blossoms are easy to make and require only a few simple ingredients.
The ricotta stuffing can be adapted to suit your preferences by adding different herbs or spices.

Ingredient notes

Fresh zucchini blossoms: Use fresh zucchini blossoms with bright, yellow-orange colors and no wilting. If you have them growing in your garden, pick them up early in the morning. Otherwise, check your local farmers’ market.

Ricotta cheese: Ricotta is a creamy and mild Italian cheese commonly used in various dishes, from ricotta sauce to zucchini lasagna rolls. It serves as the base for the filling, providing a luscious creaminess to the stuffed zucchini flowers. Be sure to drain it to remove the excess moisture.

Mozzarella cheese: Mozzarella cheese adds texture to the filling. If you can, freshly grated is always best. 

Pecorino cheese: Pecorino is an Italian sheep’s milk cheese that is firm with a nutty taste. It enhances the overall flavor of the filling. In a pinch, you can substitute with Parmigiano Reggiano. 

Egg: The egg acts as a binding agent, helping to hold the ricotta and other cheeses together. It also contributes to a slightly firmer texture in the baked zucchini flowers.

Italian flat-leaf parsley: This fresh Italian herb boosts the taste and scent of the stuffing. Frozen parsley may be used as a substitute.

Salt and pepper to taste: These are overall flavor enhancers.

Nutmeg: This is optional, but a pinch of nutmeg brings warmth and a unique aromatic dimension to the filling. Use a small amount, as it can easily overpower the other flavors.

Let’s prep our squash blossoms

Let’s prepare the squash blossoms by following these proper cleaning techniques to ensure they are clean and ready for stuffing.

Trim the stem and remove the sepals: Use a knife to trim the stem of the zucchini flower near the base of the flower. Remove the spiny leaves at the flower’s base, known as sepals.

Remove the stamen: Inside the male zucchini blossom, you’ll find a slender, pollen-covered structure called the stamen. It can taste bitter when baked. To remove it, gently hold the stamen between your thumb and forefinger and give it a gentle tug. It should come out easily.

Alternatively, you can also wiggle the stamen back and forth to remove the spongy part of the zucchini flower. The photo above shows the stamen being removed this way. The petals have been removed to make it easier for you to visualize.

Gently rinse: Rinse the zucchini blossoms gently under cool water to remove any surface dirt, debris, or insects. Be careful not to handle them too roughly, as the delicate petals can tear easily.

Pat dry: Carefully blot the blossoms dry using paper towels to remove any excess moisture.

Let’s prep the marinara sauce

For this recipe, you need approximately 1- 1½ cups of marinara sauce. If it is more convenient for you, use your favorite commercial brand. To prep ahead: The sauce can be made up to 5 days in advance. Cover and refrigerate.

How to make the ricotta filling

In a small bowl, combine 1 cup of drained ricotta cheese, ½ cup grated mozzarella cheese (freshly grated), ⅓ cup of grated Pecorino cheese, 1 egg, 1½ tablespoons minced fresh Italian flat-leaf parsley, salt and pepper to taste, and a pinch of nutmeg. The yield is approximately 1½ cups. To prep ahead: This ricotta mixture can be made up to 2 days in advance. Cover and refrigerate.

How to stuff the zucchini blossoms

There are several ways to stuff the zucchini flowers with the ricotta mixture.

One option is to use a small spoon to carefully fill each flower with the ricotta mixture. Simply place a small amount of filling into the green base of the blossom, leaving a little space before the orange petals.

Another option is to transfer the mixture into a piping or zipper-lock bag and snip off a ½-inch opening from one corner. This allows you to easily pipe the filling into the green base of the blossom, leaving a little space before the orange petals. 

Carefully twist the petals to enclose the filling.

Either way, gently handle the delicate zucchini blossoms to prevent tearing. Once the flowers are stuffed, they can be baked.

Baking the Zucchini Flowers

Preheat your oven to 375°F (190°C). Place the oven grate in the center of the oven.

Spread a layer of marinara sauce on the bottom of a baking dish.

Carefully place the filled zucchini flowers in the baking dish on the marinara sauce. Spoon a dollop of marinara sauce and grated pecorino cheese on each filled zucchini flower.

Cover the baking dish with foil and bake for 15-20 minutes.

Then, remove the foil from the baking dish and continue to bake for an additional 5 minutes.

How to serve

Take a serving plate and spread a thin layer of the marinara sauce on the surface.
Arrange 2-3 of the baked stuffed zucchini flowers on top of the marinara sauce.

If desired, garnish with extra grated cheese, fresh basil, and a drizzle of extra virgin olive oil.

Tips

• Remove the stamen: Before stuffing the flowers, remove the stamen (the long, thin part in the center of the flower), as it can taste bitter.
• Don’t overstuff: Be mindful not to overstuff the zucchini flowers, as excessive filling may cause them to burst during baking. As the size of every flower varies, aim for the filling to fill the green base of the flower.

FAQ

Serving suggestions

Appetizer: Serve the stuffed squash blossoms as an impressive and delicious appetizer for a dinner party or special occasion. Arrange them on individual plates or a platter and garnish with fresh herbs, freshly grated cheese, and a drizzle of extra virgin olive oil.

Brunch: Serve these ricotta-stuffed squash flowers as part of a brunch spread alongside other savory dishes like frittata and spinach quiche.

Zucchini flower recipes

Are you looking for more zucchini and summer squash recipes? Check out these fantastic zucchini-based recipes to expand your culinary repertoire.

And if you have lots of zucchini to use up, you’ll appreciate this collection of zucchini recipes!

Recipe origins

As you can probably guess, this is one of the recipes my mom would make exclusively in the summer with the abundance of squash blossoms from the backyard garden.

Growing up Italian in North America, many of us have cherished memories of our parents or grandparents tending to their bountiful backyard gardens, filled with vibrant zucchini plants and much more! 

Sharing this recipe with you is not just about the delicious dish itself; it’s about passing down the traditions and experiences that have shaped our families and our love for keeping our Italian traditions alive. It is a nostalgic connection to beloved family members no longer with us. 

I hope that savoring these ricotta-filled blossoms will transport you back to the fond memories that bring warmth to your heart.

★★★★★ If you have made this recipe for ricotta-stuffed zucchini flowers, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe