Zucchini Blossoms stuffed with Ricotta

Another bounty I could not resist during a visit to a farmer’s market is zucchini blossoms. I admit — it was not the first time I saw them. Previously, they made me indifferent. Every time, I thought “What would I gain to try them out when they merely only like little zucchinis?” What can I do with their flowers? I could not figure out why I should buy them and, sadly, I was not curious enough to inquire about them.

During that visit, something changed. They suddenly appeared much more appealing to me. So much, I became curious. I acquired about them to a vendor to get to know them a bit more closely. How do I cook them ? What do I do with them? I learned that they are very delicious when baked or fried and that they edible flowers can be stuffed with cheese.

I was sold.

And they were the star of my dinner. I baked them as I do not fry anything in my condo. I stuffed their flowers with ricotta, honey and fresh mint. The creaminess of the ricotta stuffing married very well with their delicate squash taste. I realized how much I was missing out by being intimidated by them!

They reminded me to of the importance of staying curious! :-)



1 quart zucchini blossoms, stamens removed

250 mL ricotta

zest of a lemon

15 mL + 10 mL fresh lemon juice

15 mL honey

1 egg, beaten

Fresh pepper to taste

Fresh mint, chopped, to taste

15 mL olive oil


  1. Preheat the oven at 350 degrees.
  2. Mix ricotta, lemon zest, 15 mL of lemon juice, honey, egg , pepper and fresh mint together in a bowl.
  3. Spoon filling into each flower.
  4. Place stuffed zucchini blossoms on a parchment-lined (or lined with a silicone mat).
  5. Drizzle with olive oil and 10 mL of lemon juice.
  6. Bake in the oven till slightly caramelized (about 20 to 30 minutes). Stir once.