Recipe

Zucchini Blossoms Stuffed With Ricotta and Basil

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Photo by Abra Bennett

This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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Abra Bennett's Notes: We live about 2/3 time in the south of France, and every spring there I find gorgeous fresh zucchini blossoms in the market. I've tried stuffing them all sorts of ways, but this is the simplest...
We live about 2/3 time in the south of France, and every spring there I find gorgeous fresh zucchini blossoms in the market. I've tried stuffing them all sorts of ways, but this is the simplest and ultimately most satisfying approach. Use male blossoms if you want flowers only, female blossoms if you'd like to have tiny zucchini attached to the blossoms. This is a labor of love, and one of the most beautiful appetizers you can put on a plate.

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Serves 6 as an appetizer

1 dozen zucchini flowers, freshly picked Ask a question about this ingredient

12 ounces fresh ricotta, the best you can get Ask a question about this ingredient

5 ounces grated sheep's cheese, or use Parmesan or Grana Padano Ask a question about this ingredient

2 egg yolks Ask a question about this ingredient

1/4 cup shallot, very finely diced Ask a question about this ingredient

2 cloves garlic, pressed Ask a question about this ingredient

1/3 cup chiffonade of fresh basil Ask a question about this ingredient

salt and pepper to taste Ask a question about this ingredient

1/4 cup very flavorful olive oil Ask a question about this ingredient

For the filling, combine ricotta, egg yolks, cheese, shallot, garlic, and basil in a small bowl, salt and pepper to taste.
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Divide the filling into 12 parts, and with a very small spoon, fill each blossom, folding the petals over the filling so that each flower encloses its inner treasure.
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Set the stuffed blossoms in an oiled baking pan. When you have filled all the blossoms, drizzle the olive oil evenly over all the flowers.
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Preheat the oven to 350° and bake the blossoms for about 20 minutes if male blossoms, slightly longer for female blossoms, until the flowers are golden brown, and the baby zucchini are tender if using female blossoms.
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These are best served lukewarm. You can fill the blossoms ahead of time, even the night before you wish to serve them. Bake about 40 minutes before serving, and allow to cool a bit before you plate them.
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4 Comments on Zucchini Blossoms Stuffed With Ricotta and Basil

Marcella added 10 months ago

I have a bunch of blossoms waiting for me in my kitchen. Thank you for this delightful recipe -- I am going straight home to make this.

kmartinelli added about 1 year ago

Zucchini blossoms stuffed with ricotta is one of my favorite foods of all time! When I've made them in the past I have breaded and fried them, which is delicious, but even more labor intensive and messy. I love that your recipe calls for baking them - definitely the next way I will prepare this!