Stuffed Zucchini Flowers with Ricotta

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Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.

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Stuffed Zucchini Flowers with Ricotta

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This stuffed zucchini flowers recipe is filled with a creamy ricotta mixture and baked in a marinara sauce. The perfect Italian appetizer for any occasion.

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Ingredients: – zucchini flowers – ricotta, mozzarella and Romano cheese – Italian parsley – egg – salt and pepper – nutmeg – marinara sauce

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Let’s prepare the squash blossoms by removing the stamen, then rinsing and patting them dry.

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In a small bowl, combine all the ingredients for the ricotta cheese filling.

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Use a small spoon or a piping bag to carefully fill each flower with the ricotta mixture.

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Place the ricotta filled squash blossoms on a layer of marinara sauce and bake at 375°F (190°C) for 15 minutes covered. Remove cover and bake for another 5 minutes.

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Garnish with fresh basil and extra grated cheese. Serve and enjoy!

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For a step by step tutorial, printable recipe and more, GO TO:

Hi, I'm Maria, a dietitian and content creator. Join me as I share traditional Italian recipes from my youth to modern twists on Italian classics and more using fresh, seasonal ingredients.