Stuffed Zucchini Flowers Quick and easy recipe

Zucchini Flowers Stuffed with ricotta cheese and pepper I used a few ingredients that really enhance the flavor! Quick preparation for a delicious spring side dish or as a quick dinner accompanied by a bruschetta.

Most important steps


    • 7-8 medium to large courgette blossoms
    • 250 gr of ricotta
    • 50 gr of Asiago (or similar)
    • 30 gr of grated Roman pecorino
    • 1 tablespoon of grated bread
    • abundant pepper
    • Extra virgin olive oil



    How to prepare baked stuffed courgette flowers:

    1. We prepare the stuffing: in a bowl combine the ricotta (250 gr), the pecorino romano (5 teaspoons) and plenty of ground black pepper, mix everything together.
    2. We wash under running water i courgette flowers, gently dry them with absorbent paper. We remove the internal pistil and the external sepals.
    3. We open the flower sideways to accommodate the filling and fill each flower with 2 teaspoons of filling.
    4. Let's add a piece of Asiago and close the flower (as shown in video above)
    5. Arrange the flowers in a baking dish, add a drizzle of oil to the bottom of the baking dish and a little on the surface of the flowers, sprinkle the courgette flowers with grated bread and cheese and pepper (pecorino and pepper).
    6. In the oven at 180 ° for about 25 minutes, or until golden brown.

    Once cooked, they can be stored for 1 to 2 days in the fridge covered with cling film. And here are yours Pumpkin Stuffed Baked flowers, enjoy your meal!

    Which wine to pair with: Colli Albani Superiori DOC (Lazio) from the site

    Recipes that may interest you: Stuffed courgette flowers in batter

    Stuffed Pumpkin Flowers

    Enjoy your meal!


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