Stuffed Zucchini Blossoms

Makes 4 Servings
Recipe inspired by a magnificent dinner at Altarocca Wine Resort’s Restaurant.
serve with:
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  • 12 zucchini flowers
  • 2 cups (500g) fresh ricotta
  • 1 cup (90g) freshly grated parmigiano reggiano
  • ⅛ teaspoon (.625ml)  freshly grated nutmeg
  • extra virgin olive oil
  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (180g) pitted green olives
  • 1 cup (180g) pitted black kalamata olives
  • 1 bunch of basil


Gently wash, dry and remove the stems from the zucchini blossoms. In a bowl, mix together the ricotta, parmesan and nutmeg. Season with salt to taste. Put 2-3 tablespoons (30 - 45ml) of the ricotta mixture into each blossom and pinch the end closed.

Preheat the oven to 350°F/177°C. In the bottom of a large baking pan, scatter the cherry tomatoes and olives. Lay the stuffed blossoms on top and drizzle with the olive oil. Season with salt and pepper.

Bake for 10 minutes until the blossoms have wilted and the cheese has melted.

Meanwhile, place the basil and 2 tablespoons of olive oil into the blender to make the sauce.

Remove the baked blossoms from the oven. Top with the fresh basil sauce and serve.


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