The zucchini flowers are a great product of the spring season. They remind me of grandmas and summer days… They are often battered and fried, but I like also this “light version”. Their peculiar shape makes them ideal for stuffing with many different cheeses and ingredients. I wanted to keep it very simple and suggest an easy ricotta stuffing and oven cooking. Nevertheless, the result is an exquisite and tasteful dish.




12 zucchini flowers

200 gr. Ricotta cheese

50 gr. Parmesan cheese

1 egg


Olive oil


Salt & pepper


Trim pistils and stems off the flowers, wash them very carefully and dry them with paper. Cut the blossoms along the length keeping the bottom.

Mix well the ricotta with the egg, Parmesan, basil, salt and pepper. Using a teaspoon, fill the blossoms with the mixture, paying extra attention not to break them, and put the stuffed flowers on a baking pan. Sprinkle with some breadcrumbs and generous olive oil. Cook in preheat oven at 180° for about 15 minutes. Let them cool down a bit before serving.