This recipe is an elegant, simple way to use zucchini flowers from the garden. These blossoms are delicate and best used within a day or two of picking. I love them dipped in a light batter and fried until crisp with a sprinkle of sea salt, or filled with a creamy ricotta mixture as shown here.

Although the recipe below describes pan-frying, you can prepare them the same way using breadcrumbs instead of flour and bake them. Lightly spray with oil before baking for a golden finish.

The female flower grows at the end of a baby zucchini, while the male flower appears on a long stalk from the plant stem. Both are edible, but if I harvest from my own garden I usually pick only the male blooms so the zucchini can mature. Serve the stuffed flowers on their own or place them atop a small spoonful of lightly cooked tomato sauce. I tend to keep the stems attached for presentation, but you can remove them if you prefer.

Buon Appetito!
Deborah Mele

Ricotta Stuffed Zucchini Flowers

Yield:
Serve 6 As An Appetizer

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

A light, creamy ricotta filling tucked into crispy, golden zucchini flowers.

Ingredients

Ricotta Filling:

1 cup ricotta cheese
1 egg
1/3 cup grated Parmigiano-Reggiano
4 fresh basil leaves, minced
Salt and freshly ground black pepper, to taste
18 large zucchini blossoms
3/4 cup all-purpose flour, seasoned with salt and pepper
1 large egg (for coating)
1/2 cup oil for frying (or more, as needed)

To Serve:

1 to 1 1/2 cups quick tomato sauce (optional)

Instructions

Combine the ricotta, egg, grated Parmigiano-Reggiano and minced basil in a bowl. Season with salt and pepper and mix until smooth.
Carefully open each blossom and remove the stamen. Be gentle to avoid tearing the petals.
Using a small spoon or a pastry bag, fill each blossom with about a tablespoon of the ricotta mixture.
Gently pinch or twist the tip of each flower closed to keep the filling inside.
Beat the additional egg with a tablespoon of water until slightly frothy.
Dip each stuffed flower into the egg wash, then roll lightly in the seasoned flour so all sides are coated.
Heat oil in a frying pan over medium-high heat. Fry the flowers a couple of minutes per side until golden brown, taking care not to overcrowd the pan.
Transfer cooked flowers to a plate lined with paper towels to drain, then continue frying the remaining blossoms.
To serve, spoon a little warm tomato sauce into the center of each plate and arrange the zucchini flowers on top.

Nutrition Information:

Yield: 6
Serving Size: 3 flowers

Amount Per Serving:
Calories: 399Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 79mgSodium: 564mgCarbohydrates: 29gFiber: 5gSugar: 9gProtein: 15g

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