Stuffed Zucchini Flowers

These stuffed zucchini flowers are baked in the oven and perfect for an aperitivo or a full-on meal.

by Luca 4.8 (13) 10 min

Ingredients

6 Servings

Stuffed Zucchini Flowers Ingredients

Zucchini blossoms 12.5
Ricotta cheese (Sheep's Milk) 300 grams
Parmesan cheese (Grated) 100 grams
Oregano 2 table-spoon
Egg 1
Eggs (Yolk Only) 1
Black Pepper as needed
Nutmeg as needed
Salt as needed

Preparation

Prepare the Zucchini flowers.

Remove the stems from each zucchini flower gently, careful not to bruise the flower’s petals.

Remove any tough green parts surrounding the Zucchini flowers. Do not wash the flowers, and keep them dry at all times.

Prepare the filling

Place ricotta cheese in a colander and allow excess liquid to drain. In a medium-sized bowl, mix the ricotta, Parmesan, egg and yolk, and oregano.

Mix well and season to taste with salt, pepper and nutmeg. Set aside.

Fill the zucchini flowers

Line baking tray with parchment paper, set asude. Preheat oven to 180°. Fill pastry bag with Ricotta mixture, and stuff zucchini flowers to just under the top of the flower.

Using fingers, slightly pinch the top of the flowers/petals together, and twisting the petals to squeeze them closed.

Once zucchini flowers and filled and twisted closed, lay flat on prepped baking tray.

When all have been filled, bake in preheated oven for 10 minutes. Remove from oven, allow to rest a few minutes.

Reviews

4.8 13 reviews

Beautiful on the table and cheap to make, which is a combination I do not often manage.

Sarah M.

Boston, USA · July 2026
Light, quick, and it did not feel like a compromise dinner.

Oliver N.

Brighton, UK · May 2026
Worked well as part of a larger spread, and it needs nothing complicated alongside it.

Stefan B.

Munich, Germany · November 2025
One thing that helped me: start with the slowest step and organise everything else around it.

Pierre A.

Lyon, France · October 2025
We are four adults with four different diets in this house and finding one dish is usually a negotiation. This was the compromise everybody was actually happy with rather than merely tolerating. It is going on the regular list.

Jessica A.

Toronto, Canada · August 2025
One ingredient I can only find over there is missing, but even without it the character is unmistakable.

Jenna P.

Portland, USA · July 2025
Cut them thinner than I normally would, as instructed, and the texture was completely different in a good way.

Maria C.

Lisbon, Portugal · June 2025
Well written, and refreshingly free of stories before the actual method.

Giacomo N.

Florence, Italy · June 2025
It looks like more effort than it is, which is precisely why I will make it again.

Marc L.

Montreal, Canada · May 2025
Out of season it is a different dish. I made it in winter with what I could find and it was fine, but not the same. I tried it again in July with proper market vegetables and finally understood what it is supposed to be. Wait if you can.

Robert H.

Seattle, USA · April 2025
How you prepare them at the start decides the result. I was careless about it the first time and the whole plate was flatter for it.

Joost M.

Eindhoven, Netherlands · April 2025
Would have liked a little more guidance on how much liquid to expect, but I worked it out and it was excellent.

Daniel O.

Brooklyn, USA · December 2024
Not everything worked at the first go, but the explanation made it obvious what I had done wrong.

Rachel C.

Cardiff, UK · December 2024