Baked Stuffed Zucchini Flowers with Ricotta & Lemon
- Davide
- May 7
- 1 min read
Delicate zucchini flowers filled with creamy ricotta, lemon zest, and good olive oil. Simple, light, and perfect for entertaining or as part of an antipasto spread.
INGREDIENTS
12 zucchini flowers
250g ricotta
Zest of 1 lemon
Extra-virgin olive oil
Salt and black pepper, to taste
METHOD
Preheat your oven to 200°C fan-forced (220°C conventional).
Gently clean the zucchini flowers by removing the pistil inside and checking for any dirt. Be careful not to tear them.
In a bowl, combine the ricotta, lemon zest, a drizzle of extra-virgin olive oil, salt, and black pepper. Mix until smooth.
Transfer the filling into a piping bag (or use a spoon). Carefully fill each zucchini flower, twisting the tips gently to seal.
Arrange the stuffed flowers on a lightly oiled baking tray. Drizzle with a little more olive oil.
Bake for 15–18 minutes, or until the flowers are tender and lightly golden around the edges.
Serve warm with an extra drizzle of olive oil and a squeeze of lemon if desired.
