Ricotta-Stuffed Zucchini Flowers

December 15, 2014

Indulge in this classic Mediterranean dish featuring fresh ricotta in a bed of delicious zucchini flowers. If you’re serving this dish as an appetiser, make sure to keep the red wine flowing, especially something full of flavour like a peppery Merlot.

RELATED: Raw Zucchini Salad Recipe


12 zucchini blossoms

1 cup ricotta cheese

1 large egg

1/3 cup freshly grated Parmigiano-Reggiano

1 clove of garlic (minced)

4 fresh sweet basil leaves

3/4 tsp of sea salt

2/3 cup and 1/8 cup of all-purpose flour

1 cup of soda water

1.5 cups of vegetable or canola oil


  1. Combine the ricotta, freshly grated Parmigiano-Reggiano cheese, chopped basil, egg, and sea salt into a medium-sized bowl.
  2. Once the cheese is smooth, place it into a piping bag or even a freezer bag.
  3. Slice the stems off the flowers, and gently use water and a paper towel to clean them if necessary.
  4. Slice each of the zucchini’s into strips, but make sure to keep the head attached! In another bowl, combine the soda water and flour – whisk together until the mixture has developed some froth. Set aside.
  5. Carefully open the petals of each zucchini, and remove the centre with a pair of scissors. Using the piping bag (or freezer bag), empty 2 tablespoons of the filling into each flower. Twist each of the petals to close the flower.
  6. Dip each flower into the batter, then either roast in the oven, or fry over medium heat in a lightly oiled pan. Remove when the flowers begin to turn golden brown.

Recipe and Image via All Things Nice, Williams Sonoma

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