Ricotta-Stuffed Zucchini Flowers

Summer garden cooking at its best. Fresh zucchini flowers are so fragile they barely survive the trip home from the market, so treat them gently: a cold rinse, a careful piping of filling, no more. This version skips the traditional tempura batter and fry, baking the blossoms instead for a cleaner, lighter plate.

The filling is where the recipe earns its keep. Whole-milk ricotta gets sharpened with Asiago or Parmesan, crunch from chopped almonds or pine nuts, and brightened with fresh basil and parsley. Room-temperature filling pipes smoothly from a pastry bag; cold filling tears the petals.

A drizzle of melted butter over the top keeps the flowers moist during their quick 15-minute bake. If you spot peppery nasturtium flowers, stuff a few with extra filling for the garnish, their spicy bite cuts through the rich cheese.

Chef Tips

• Use flowers picked the same day, they wilt fast and closed blooms are easier to stuff.
• Check for insects inside each flower before stuffing, bees love zucchini blossoms.
• Don’t overfill; half-full is plenty, the filling expands slightly as it bakes.
• Twist or tuck the petal tips closed gently to seal in the filling.

Variations

• Swap Asiago for goat cheese for a tangier bite.
• Add lemon zest and a minced garlic clove to the filling for brightness.
• Pan-fry in olive oil for 2 minutes per side instead of baking for a golden, crisped exterior.