The baked stuffed zucchini blossoms are a delicious appetizer or main course that is easy to prepare and flavorful. Small bundles of zucchini blossoms that contain a creamy filling made of ricotta, tuna, and olives, so good you’ll be licking your lips! A very simple yet highly impressive and scenic recipe! Just open the zucchini blossoms and place them in the appropriate aluminum molds or, alternatively, in muffin tins. The filling can be prepared in many ways to create different zucchini blossom cakes each time. Besides the filling we propose, you can stuff them with a potato puree and diced cooked ham and small melting cheese or a vegetarian version with sautéed zucchini and mushrooms. These are just some ideas, but the variations are virtually endless! For baking, only a few minutes are needed because, as is known, zucchini blossoms cook very quickly, so they are not only aesthetically pleasing but also a quick appetizer or main course perfect for when you’re in a hurry. And they are delicious!
The preparation is very simple: clean the zucchini blossoms and open them, placing them in well-oiled molds. For the filling, mix the ricotta with the tuna, olives, capers, grated Parmesan, an egg, basil, and mint, and fill each mold, then close with the remaining zucchini blossoms. Bake in the oven at 356 Fahrenheit for 15-20 minutes.
They are excellent hot and delightful even cold. What are you waiting for? Try the baked zucchini blossom cakes as soon as possible and let us know what you think.
Also discover:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to Prepare Baked Stuffed Zucchini Blossoms
- 20 zucchini blossoms
- 1 cup ricotta
- 3 oz oil-packed tuna
- 1 egg
- 3/8 cup grated Parmesan cheese
- 3/8 cup pitted olives (green and black)
- salted capers
- basil
- extra virgin olive oil
- salt
- pepper
- 3/4 cup pecorino cheese
- 1/2 cup milk
- 2 tbsps butter
- 2 tbsps flour
Tools to Prepare Baked Stuffed Zucchini Blossoms
- 1 Bowl
- 1 Spoon
- 8 Molds
- 1 Oven
How to Prepare Baked Stuffed Zucchini Blossoms
To prepare the Baked Stuffed Zucchini Blossoms, first, prepare the filling: combine ricotta with tuna drained from its preservation oil and the egg in a bowl.
Add the grated Parmesan cheese, green and black olives, capers, chopped mint, and basil, and mix quickly. Adjust with salt and pepper.
Clean the zucchini blossoms by removing the pistil, then gently open them.
Grease 8 molds with olive oil and line the walls with zucchini blossoms.
Fill each mold with 1-2 tablespoons of ricotta filling.
Close by adding more zucchini blossoms if necessary. Brush them on top with more olive oil.
Bake the Baked Stuffed Zucchini Blossoms for about 20 minutes.
Meanwhile, prepare the pecorino cream by melting the butter in a saucepan and adding the flour. Mix quickly with a whisk, then gradually add the milk and keep stirring with the whisk, as if you were preparing a béchamel sauce. When it starts to thicken, add the grated pecorino cheese and mix well until it melts completely.
Serve the Baked Stuffed Zucchini Blossoms with pecorino cream and fresh basil.
Simo and Cicci recommend
You can store the Baked Stuffed Zucchini Blossoms in an airtight container in the fridge for 2-3 days.
You can substitute the tuna with diced cooked ham or speck. Alternatively, for a vegetarian version, you can use diced sautéed zucchini, mushrooms, or chopped sun-dried tomatoes.
You can replace pecorino with Parmesan or Grana Padano.
