Zucchini flowers stuffed with ricotta and tuna are very easy to make and are delicious. You can serve them as a second course or even as an appetizer or to accompany a tasty aperitif. The zucchini flowers with ricotta are very soft and creamy and melt in the mouth. You can serve them hot or at room temperature. The baked ricotta-stuffed zucchini flowers can be prepared in a short time and if you want, you can also cook them in an air fryer, thus reducing the cooking time. I recommend trying the ZUCCHINI FLOWERS STUFFED WITH RICOTTA and ham as well as all my recipes with ZUCCHINI FLOWERS. Now let’s see how to make the Zucchini flowers stuffed with ricotta and tuna baked and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare the stuffed zucchini flowers

12 zucchini flowers
2/3 cup cups ricotta
3.5 oz tuna in oil (drained weight)
to taste salt
to taste pepper
to taste extra virgin olive oil

How to prepare zucchini flowers stuffed with ricotta and tuna

Let’s start preparing the zucchini flowers stuffed with ricotta and tuna. Put the ricotta in a bowl and work it with a fork until you obtain a smooth and homogeneous cream.
Now add a drizzle of extra virgin olive oil,
some pepper,
a pinch of salt
chopped parsley and mix well.
Put the drained tuna in a small bowl and break it up with a fork
then add it to the ricotta cream
and incorporate it.
Quickly wash the zucchini flowers under running water and gently pat them dry with a paper towel. Remove the stem and the growths at the base, remove the internal pistil by gently opening the flower, grasp the pistil with two fingers and rotate the flower, this way the pistil will detach easily without breaking the flower.
Oil the baking tray,
fill the flowers with the ricotta cream using a teaspoon, close the flower and place it on the tray.
Once all the flowers are filled, add some salt and
some extra virgin olive oil,
bake in a preheated static oven at 350°F for 15 minutes.
Serve the Zucchini flowers stuffed with ricotta and tuna hot as soon as they are ready or at room temperature.