Description
These crispy, baked zucchini blossoms stuffed with creamy ricotta and fresh basil are a healthy and elegant appetizer that’s perfect for any occasion. Enjoy a light, flavorful dish without the mess of frying!
Ingredients
Zucchini Blossoms: 12-15 fresh blossoms
Ricotta Cheese: 1 cup (240 grams)
Parmesan Cheese: 1/4 cup (25 grams)
Lemon Zest: 1 tablespoon (5 grams)
Sea Salt: 1/4 teaspoon (1 gram) to taste
Freshly Cracked Black Pepper: 1/4 teaspoon (1 gram) to taste
Egg: 1 large egg
Whole Wheat Breadcrumbs: 1/4 cup (30 grams)
Olive Oil: 1 tablespoon
Fresh Basil: 1/4 cup (10 grams)
Optional Garnish: Fresh parsley or additional basil for a pop of color
Instructions
- Prepare the Zucchini Blossoms (5 minutes): Gently wash the zucchini blossoms under cold water. Be careful with the delicate petals. Remove the stems, and open the flowers carefully.Inside each blossom, you’ll find stamens (the yellow bits). Use your fingers or a small spoon to remove them. This will give you room for the filling and ensure a smooth stuffing process.
- Make the Ricotta Filling (5 minutes): In a medium bowl, combine 1 cup of ricotta cheese, 1/4 cup grated Parmesan, 1 tablespoon lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Crack 1 egg into the bowl and mix everything together until it’s smooth and creamy. Finally, stir in 1/4 cup of chopped fresh basil for that aromatic, herby punch. The mixture should be thick but spreadable—perfect for stuffing!
- Stuff the Blossoms (10 minutes): Now it’s time to stuff the blossoms! Gently spoon the ricotta mixture into each flower. Aim to fill them about halfway—don’t overstuff, or the petals might tear when you fold them. Once stuffed, carefully fold the petals over the filling, creating a gentle tuck to keep everything inside.
- Prepare for Baking (5 minutes): Preheat your oven to 375°F (190°C). Lightly grease a baking dish with 1 tablespoon of olive oil. You can also use parchment paper for easy cleanup. Arrange the stuffed blossoms in the dish. Try not to overcrowd them, but place them closely enough that they’ll hold their shape during baking.
- Bake the Blossoms (20-25 minutes): Brush the tops of the stuffed blossoms with a bit more olive oil to help them crisp up. Sprinkle 1/4 cup of breadcrumbs (or almond flour for a gluten-free version) evenly on top for an added crunchy texture. Bake the blossoms in the preheated oven for 20-25 minutes. You’ll know they’re ready when they turn golden brown and crispy on top, with the filling perfectly set. If you like a little extra crisp, you can broil them for 2-3 minutes at the end, but keep an eye on them to avoid burning.
- Serve and Enjoy (5 minutes): Once baked, remove the zucchini blossoms from the oven and let them cool for a minute or two. Garnish with some fresh parsley or additional basil for a pop of color and freshness. Serve immediately while they’re warm and crispy. These make an excellent appetizer or side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 160 kcal
- Sugar: 3g
- Fat: 7g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g