Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Stuffed Zucchini Flowers

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

Baked stuffed zucchini flowers with a creamy ricotta filling are classy, stylish, and sophisticated. If you’ve never tried zucchini blossoms before, you have to try this recipe! It’s simple but elegant, and is a classic Italian dish. Great as an appetizer or side, stuffed squash blossoms are family-friendly and a total crowd-pleaser!

Stuffed zucchini flowers with ricotta cheese, on a wooden cutting board.

Board a plane venture to Italy! It’s no secret that I love Italian food. Give me ALL of the Italian dishes! Yum! My family really enjoys it too, which is always a good thing in my book.

The only problem with traditional Italian food is that it’s pretty carb heavy. But, I know that with a little bit of adjusting, I can create Italian foods that are much healthier and equally tasty, just like these Italian stuffed zucchini flowers. This is one of my favorite recipes!

The first time I made these stuffed zucchini blossoms, I was surprised at how easy they were. Your family and friends will be amazed when they see these zucchini flowers on your dining table, since they literally look and taste like they were made in a fancy Italian restaurant. 

My stuffed zucchini flowers recipe replaces deep frying in hot oil with baking — which makes this recipe a great way to enjoy these delicate flowers totally guilt-free! There’s no fried batter, which means you can more easily see the beautiful yellow flower. This is definitely one of the healthiest recipes for stuffed zucchini flowers out there.

This baked zucchini blossom recipe is much healthier than fried zucchini flowers. Traditional fried zucchini blossoms use oil and flour but my lightened up version doesn’t!

If this is your first time working with squash blossoms, don’t worry. This easy zucchini flower recipe is very approachable.

You only need 30 minutes from start to finish and super fresh ingredients straight from the farmers market (or your local grocery store) to make this impressive yet simple recipe. These stuffed zucchini flowers with ricotta work well as a delicious appetizer for guests, or you can even serve it as a light dinner or lunch along with some crusty whole grain bread and a salad.

You’re going to love this recipe for zucchini blossoms so much that you might just have to plant lots of zucchini in your vegetable garden if you have one! This really is the best stuffed zucchini flower recipe ever!

👩🏽‍🍳 Why You’ll Love These Stuffed Zucchini Flowers

  • Impressive Looking And Tasting: These beautiful, colorful baked zucchini flowers stuffed with ricotta are the ultimate fancy appetizer or side dish. Delight your guests’ taste buds with these restaurant-style stuffed zucchini blossoms.
  • Secretly Simple And Quick To Make: Don’t let that fancy appearance fool you, this recipe for stuffed zucchini flowers is actually really easy, even if you aren’t super confident in the kitchen. Make this recipe in only 30 minutes from start to finish!
  • Lightened Up: Traditional fried stuffed zucchini flowers are loaded with oil and unhealthy fats, often fried in an inch of vegetable oil or more! Your family will be able to enjoy multiple of these baked, healthy zucchini flowers and you won’t have to worry about them consuming unhealthy ingredients.
  • Easily Customizable: Since we’re making the filling with ricotta which is mild and slightly nutty in flavor, it’s easy to customize the flavors by changing up the seasonings. Play around with the recipe if you feel comfortable experimenting. I always like to make a recipe as written once, then play with it in the future to find new combinations my family likes.

Latest Recipe Video!

🌼 What Are Zucchini Flowers?

Zucchini flowers, or fresh zucchini blossoms, are the edible flowers of the zucchini squash plant. They’re beautiful flowers, bright yellow, orange and green, and can be eaten raw or cooked. Fun fact: this dish would be called stuffed courgette flowers in the UK, Malaysia, South Africa, and New Zealand!

Where Can You Find Zucchini Flowers? 

You can typically find them at various farmers markets or your local grocery store) during the summer months, but you can also just pick them from your own garden if you have your own zucchini plant in the backyard. 

Should Male Or Female Flowers Be Picked?

Zucchini plants are classified as monoecious, which is a fancy way of saying they can produce separate male and female flowers on the same zucchini plant. 

The male blossoms are the first to grow, and can be identified by a tender, hairy, and long stem that attaches them to the zucchini.

Both the male flowers and female flowers can be picked and eaten, but the female blossoms are the only ones that will grow fruit, so it’s usually better to pick the male squash blossoms. If you tend to grow an abundance of zucchini, you can try the female zucchini flowers as well, which tend to be regarded as sweeter.

When Is The Best Time To Pick Zucchini Flowers? 

You can pick the male zucchini flowers from very young zucchini without affecting the growing zucchini fruit. Try picking zucchini blossoms in the early morning, as that’s when they tend to open.

zucchini squash blossoms on a wooden cutting board

🥘 Ingredients

Grab all of these delicious ingredients from your local grocery store (many farmers markets carry the fresh ingredients as well) and make this recipe for zucchini flowers stuffed with ricotta for dinner tonight! See the recipe card at the bottom of the post for nutritional information for these delicious flowers.

Ingredients for stuffed zucchini flowers recipe on a white background.
  • Zucchini Flowers (Fresh Zucchini Blossoms): The star of this dish! Zucchini season (varies depending on your location) is the best time to find these blossoms in grocery stores and farmers markets. Be sure to wash the flowers gently in cold water and let them air dry (or gently dry with a paper towel) before using them.
  • Fresh Ricotta Cheese: Rich and creamy ricotta cheese makes the perfect stuffing for zucchini flowers.
  • Nutmeg, Salt, And Black Pepper: Helps to add flavor to the ricotta cheese filling.
  • Basil And Extra Virgin Olive Oil: For our basil “pesto,” which pairs perfectly with the zucchini blossoms.
  • Parmesan Cheese: Adds a sharp and tangy flavor which complements the ricotta in the filling.
  • Cherry Tomatoes: A great garnish for these edible blossoms.
  • Balsamic Syrup: As a garnish — it tastes great with the cherry tomatoes.
  • Optional Lemon Zest: Brightens up the delicious ricotta filling even more.

🍲 Ingredient Substitutions

  • Ricotta Cheese: Greek yogurt, mascarpone cheese (has a very slight sweet flavor), goat cheese, or small curd cottage cheese are great substitutes for ricotta cheese in our zucchini blossom filling.
  • Parmesan Cheese: Pecorino cheese is a good choice if you don’t have Parmesan or Parmigiano Reggiano. You can also blitz up mozzarella cheese in the food processor in a pinch. Feta will work well if you want to make Greek stuffed zucchini flowers!
  • Cherry Tomatoes: Grape tomatoes or sliced Campari tomatoes are also a nice choice. They are a garnish, so leave them off if you wish.
  • Balsamic Syrup: AKA Balsamic glaze. If you can’t find this, you can mix a tablespoon of red wine vinegar with 2 teaspoons of maple syrup or honey. You can also make your own balsamic syrup by reducing balsamic vinegar in a pan.

🔪 How To Make Stuffed Zucchini Flowers

This healthy stuffed zucchini flower recipe comes together in only 30 minutes with simple steps and minimal effort! Learn how to cook zucchini flowers without frying!

Prepare The Flowers

Wash The Flowers: Gently wash the delicate blossoms under cold running water, taking care not to damage the delicate flower petals. Allow the zucchini flowers to air dry or you can gently blot them dry with a clean paper towel.

Remove The Stem: Carefully de-stem, or remove the thin stem, from the fresh flowers. You can use a small knife to cut off the tender stem right at the base of the flower.

zucchini blossoms on a cutting board

Prepare The Filling And Pesto

Make The Ricotta Mixture: Mix the ricotta with parmesan, a dash of salt, and nutmeg in a medium bowl. You may have small lumps in the batter which is fine.

ricotta cheese mixture in a mixing bowl

Make The Basil Pesto: Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This basil pesto will be used for plating).

basil in blender

Stuff The Zucchini Flowers

Stuff The First Flower: Using a pastry bag or piping bag, put the ricotta mixture (about 2-3 tablespoons) inside the center of the flower. You can also use a small spoon for this, but the pastry bag is better for getting the ricotta stuffing all the way down to the base of the flower.

cheese filling added to flower via piping bag

Repeat: Repeat the process with the remaining blossoms.

stuffed zucchini blossom with ricotta cheese

Baking The Stuffed Zucchini Flowers

Add To A Baking Dish: Place the stuffed zucchini flowers on a lined baking tray or dish. Allow for a little breathing room in between each stuffed flower.

stuffed zucchini flowers on a baking sheet

Bake: Place the tray in the oven, preheated at 350 degrees F / 180 C for 2-3 minutes or until the squash blossoms are golden brown and the cheese has melted. This courgette flower recipe is not fried, but baking for a few minutes in the oven still achieves that slightly crispy caramelized texture on the outside of the blossoms!

zucchini flowers stuffed with ricotta cheese, served on a bed of tomatoes, pesto, and balsamic vinegar

Serve: Add 3 stuffed flowers to a plate. Serve with basil sauce, chopped cherry tomatoes and a drizzle of balsamic syrup. Buon appetito!

Stuffed zucchini flowers with ricotta cheese, served on a bed of tomatoes, pesto, and balsamic vinegar drizzled on top.

💭 Expert Tips

  • Clean The Zucchini Flowers: Prepare the zucchini flowers by cleaning them before starting the recipe. 
  • Remove The Stem And Stamen: The stamen is the long, thin piece in the center of the flower and can be a bit bitter. Remove that and the stem and discard before stuffing.
  • Incorporate Fresh Herbs: Add chopped fresh herbs like oregano or thyme to the ricotta stuffing mixture for extra flavor.
  • Don’t Overstuff The Zucchini Blossoms: Use a small spoon or pastry bag to gently add the filling inside of each delicate flower. Don’t overstuff them, 2-3 tablespoons is perfect to prevent them from bursting during the baking process.
  • Makeshift Piping Bag: If you don’t have a piping bag but a spoon isn’t working for you, try adding the mixture to a zippered plastic bag and cutting off a small amount or small corner of the bag.
  • Check Out The Video: More of a visual learner? Check out my YouTube video for this recipe, embedded right above the recipe card at the end of this article.

📖 Variations 

There are many delicious ways to enjoy stuffed zucchini flowers! The baked zucchini flowers recipe featured in this post is a classic, but here are a few ideas if you want to try something different:

  • Greek Stuffed Zucchini Flowers: Use feta cheese and Greek seasonings (I recommend buying a Greek seasoning blend).
  • Sun-Dried Tomato Baked Courgette Flowers: Finely chop drained sun-dried or homemade oven-dried tomatoes and fold into a ricotta or goat cheese mixture. 
  • Spinach Artichoke Stuffed Zucchini Flowers: Fold finely chopped baby spinach and jarred artichoke hearts (drain these first) into the ricotta mixture. I’d add a splash of lemon juice, too.
  • Baked Stuffed Courgette Flowers With Olives: Use sliced fancy olives like Castelvetrano (or whatever your favorites are!) in the ricotta mixture. Instead of serving with pesto, serve with an olive tapenade (the word tapenade is a Provençal word that refers to a spread or condiment, made popular in the region of Provence in the south of France).
  • Fried Stuffed Zucchini Flowers: While baking the stuffed blossoms is my favorite way to make them, you might want to try making an equally simple fried zucchini blossom recipe at some point! Use a homemade light batter (combine flour and milk or similar), beer batter, or tempura batter with a beaten egg and some all purpose flour (to coat the stuffed zucchini flowers. Fry in a large pot (a heavy saucepan is best) or dutch oven over medium heat and use a slotted spoon to carefully remove them and set them on a paper towel lined plate to absorb the excess oil.

🍽 Serving Suggestions

Serve these baked zucchini blossoms as an appetizer, side, or light main dish! Some people serve these stuffed blossoms with marinara sauce (pasta sauce or tomato sauce), but I really love these as an appetizer before a larger meal. Here are a few of my favorite pairings:

🙌 Dietary Adaptations

  • Gluten-Free Option: This is a naturally gluten-free recipe. If you have a gluten-allergy, make sure your pre-packed items are certified gluten-free.
  • Vegan Option: Make homemade vegan ricotta out of raw almonds or firm tofu and swap the parmesan cheese for vegan mozzarella cheese or vegan parmesan cheese, depending on what you can find at the grocery store.

🫙 Storage Directions

Here is how to store and keep these stuffed zucchini flowers:

  • Refrigerating: Once baked, these ricotta stuffed zucchini blossoms won’t last long in the fridge. To store, let them cool to room temperature, then place in an airtight container. Store in the fridge for up to 1-2 days.
  • Reheating: To reheat, place the stuffed flowers on a lined baking sheet and heat up in the oven or toaster oven.
  • Making Ahead: It’s best to stuff the zucchini flowers right before baking them, but you can definitely prep the filling and pesto in advance to save time. Store these the filling, pesto, and flowers in separate airtight containers in the refrigerator up to 4 days in advance. For storing unstuffed zucchini blossoms – place them in an airtight container along with a damp paper towel until you’re ready to use them.

❓Recipe FAQs

What Do Squash Flowers Taste Like?

Typically, zucchini flowers taste like zucchini, but have a soft, slightly sweet, mild flavor. Think of it sort of like a touch of baby zucchini flavor, or a delicate squash flavor. Because they’re so mild and light, they pair nicely with rich ingredients. You will get hints of nutmeg in the ricotta as well as tangy balsamic syrup in each taste as well.

Where Can I Buy Zucchini Flowers?

You can usually find these flowers at your local farmers market. There are many high end grocery stores that also sell them when they are in season. Additionally, you can grow them yourself if you have a garden.

When shopping for zucchini blossoms, be on the lookout for flowers that are still tightly closed. Then when you get them home, you should eat them within a day or so.

How Do I Prepare the Flowers To Cook?

It’s common to bring zucchini blossoms home and find that they have bugs in them. So, you will need to gently shake them upside down to remove any little stow-aways that took shelter in the blossom.

After you have removed any bees or bugs, go ahead and take off the pistil or male stamen that you see. Simply use your fingers to break them off.

Then gently wash and dry the flowers. You can make these oven baked zucchini flowers, add them to green salads, or sauté them. I’ve even seen people make a zucchini blossom beignet! Even on their own, they are delicious!

HOW MANY DAYS DO ZUCCHINI FLOWERS LAST?

Zucchini flowers have a very short shelf life unfortunately. Use as soon as possible (within 24 hours if possible) after picking or purchasing for best results.

Stuffed zucchini blossoms with ricotta cheese, served on a bed of tomatoes, pesto, and balsamic vinegar drizzled on top.

🥒 More Zucchini Recipes!

Love this vegetarian italian recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!

📋 Recipe Card

🎥 Watch How to Make It

Stuffed zucchini blossoms with ricotta cheese, on a wooden cutting board.
Print Recipe
5 from 15 votes

Stuffed Zucchini Flowers

Baked stuffed zucchini flowers with a creamy ricotta filling are classy, stylish, and sophisticated. If you’ve never tried zucchini blossoms before, you have to try this recipe! It’s simple but elegant, and is a classic Italian dish. Great as an appetizer or side, stuffed squash blossoms are family-friendly and a total crowd-pleaser!
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Diet: Vegetarian
Servings: 4 servings
Calories: 230kcal
Author: Anjali Shah

Ingredients

  • 12 zucchini flowers
  • 500 g fresh whole milk ricotta sheep's milk or cow's milk is fine.
  • ½ tsp ground nutmeg enough to sprinkle over the cheese
  • 1 cup parmigiano reggiano
  • 1 dash salt more to taste
  • 1 bunch of basil
  • 2 tbsp extra virgin olive oil for the sauce
  • 1 cup chopped cherry tomatoes
  • 1 tbsp balsamic syrup for plating

Instructions

  • De-stem the flowers.
  • Mix the ricotta with parmesan, a dash of salt, and nutmeg in a separate bowl.
  • Put basil leaves in a blender with olive oil and a pinch of salt. Set aside (This basil pesto will be used for plating). Meanwhile, using a pastry bag or spoon, put the ricotta mixture (about 2-3 Tbsp) inside the center of the flower. Repeat with each flower.
  • Place the zucchini flowers in a single layer on a baking sheet, and place them in the oven, preheated at 350 degrees F for 2-3 minutes until the flowers are golden brown and the cheese has melted.
  • Serve with basil sauce, chopped cherry tomatoes and a balsamic syrup. (3 stuffed flowers per serving).

Notes

  • Clean The Zucchini Flowers: Prepare the zucchini flowers by cleaning them before starting the recipe. 
  • Remove The Stem And Stamen: The stamen is the long, thin piece in the center of the flower and can be a bit bitter. Remove that and the stem and discard before stuffing.
  • Incorporate Fresh Herbs: Add chopped fresh herbs like oregano or thyme to the ricotta stuffing mixture for extra flavor.
  • Don’t Overstuff The Zucchini Blossoms: Use a small spoon or pastry bag to gently add the filling inside of each delicate flower. Don’t overstuff them, 2-3 tablespoons is perfect to prevent them from bursting during the baking process.
  • Makeshift Piping Bag: If you don’t have a piping bag but a spoon isn’t working for you, try adding the mixture to a zippered plastic bag and cutting off a small amount or small corner of the bag.
  • Storage: If you need to store the zucchini flowers, place them in an airtight container along with a damp paper towel. Keep them in the fridge until you are ready to make them. 
Recipe from Convivio Rome

Nutrition

Serving: 3flowers | Calories: 230kcal | Carbohydrates: 4.9g | Protein: 16.4g | Fat: 16.3g | Sodium: 414.5mg | Fiber: 1g | Sugar: 0.3g

28 responses to “Stuffed Zucchini Flowers”

  1. The combination of the delicate zucchini petals and the cheesy, flavorful stuffing is simply divine. It’s such a unique and delicious appetizer that always leaves me wanting more.5 stars

  2. This recipe took me right back to when I had these in Tuscany last summer. The video was very helpful for showing the piping technique.5 stars

  3. Can I ask whether the cheese does not have rennet (animal bones) in them? Did you ask the restaurants in Italy? Sorry, I’m a strict vegetarian? Thanks

    • Hi Kimberly! We didn’t ask the restaurants in Italy — so I honestly have no idea whether their cheeses were made with animal rennet or vegetable rennet. So sorry I can’t be more helpful! But I’d just ask when you go, I’m sure they’ll be able to tell you. And in the US, most cheeses you can find at the grocery store aren’t made with animal rennet so you should be good there!

  4. I have read so much about ricotta-stuffed zucchini flowers in Frances Mayes’ and Marlena de Blasi’s books! I would love to try some out some time, but I haven’t even seen them in India anywhere. 🙂5 stars

    • Ahhh yes – I’m not sure if you can get zucchini flowers in India! Not sure if they even grow there — but you should look in your local markets during the summer when they are in season. You never know, you might get lucky! 🙂 If you don’t find zucchini flowers, you can use this filling to stuff just about any vegetable and it will taste great.

  5. These look so good! I’ve only had zucchini flowers that have been fried – which as you say are delicious but not the healthiest option. I’d love to try this recipe out!! Sounds so yummy and fresh tasting!5 stars

    • Thanks Maria!! It really is a much lighter/healthier dish – you’ll have to let me know how it turns out for you!

  6. This summer I tried squash blossoms for the first time at Mesa Grill, Bobby Flay’s restaurant in Las Vegas. They were the deep fried version and absolutely delicious, but they cost $6 each! I have three zucchini plants and lots of tomatoes in my garden now so I’ll have to try your recipe. I love that they’ll be a lot less money and healthier since they’re baked.5 stars

    • Oh that’s so amazing that you have a vegetable garden at home! That is one of my dreams when we have our own house (vs. an apartment 🙂 ). And yes, using veggies from your garden will make this a much more budget-friendly and healthy dish – can’t wait to hear how you like it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe to newsletter

Copyright 2024 The Picky Eater®, LLC. All rights reserved.