Baked (or fried) zucchini flowers stuffed with ricotta and anchovies.
This recipe was prepared using zucchini flowers picked directly from my garden, fresh and harvested early in the morning, just like when I make zucchini blossoms in batter.
There’s nothing better than starting the day with a walk in the garden, especially when the zucchini flowers greet you open and beautiful, freshly awakened by the morning sun. They are perfect for picking at that moment: fresh, taut, and ready to hold the filling without breaking, also ideal for making a delicious zucchini flower and provola frittata.
This time, I filled them with a creamy ricotta and anchovy filling, a classic but always winning combination: the sweetness of the ricotta perfectly balances the strong flavor of the anchovies. Then I arranged them in a baking dish, drizzled with a bit of oil, and off to the oven! The result? Golden, light but super tasty flowers, perfect to accompany other appetizers or main courses based on cheeses, eggs, and vegetables.
A simple, genuine recipe that smells of summer and home. And if you don’t have a garden, no problem: choose fresh flowers from the market and try to prepare them in the morning… you’ll be surprised at how much easier it is to fill them!
See you at the next recipe!!!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 zucchini flowers
- 12 fillets anchovy (in oil)
- 1 1/3 cups cow's milk ricotta (or goat's milk)
- 4 tablespoons grated Parmesan cheese
- 1 egg
- 1/3 cup bread crumbs
- to taste salt
- to taste pepper
- 1 pinch nutmeg
- to taste extra virgin olive oil
Tools: stuffed zucchini flowers with ricotta
- Bowl
- Brush
- Parchment paper
- Baking sheet
Recipe: stuffed zucchini flowers with ricotta and anchovies
In a bowl, mix the ricotta with the Parmesan, the egg, a pinch of salt, pepper, and a grating of nutmeg. Mix well until you get a creamy mixture.
Gently remove the internal pistil from the zucchini flowers, rinse them gently under a stream of cold water without rubbing. Then let them dry on absorbent paper or a clean towel, always gently. Open them carefully and fill them with the ricotta cream, using a teaspoon or a piping bag. Place an anchovy fillet in the center and slightly close the tips. Do not overfill: 1–2 teaspoons are enough to avoid breaking the flowers.
After filling them, I recommend letting them rest 10–15 minutes in the fridge so the filling firms up and the flowers don’t break during cooking.
For baking: line a baking sheet with parchment paper (I used a round one but a rectangular one is fine too), place the flowers, brush them with a bit of oil, and sprinkle with bread crumbs. Bake in a static oven at 356°F for about 15-20 minutes, until slightly golden.
For frying: after filling them, dip them in a light batter (for example, with flour and cold sparkling water) and fry in hot oil until golden. The ideal oil is peanut or extra virgin, and the temperature should be around 340–356°F for a crispy, not greasy result.
There you have it! A quick, light, and tasty recipe. If you have fresh flowers, this is a great idea to use them in an easy and different way. Decorate the dish with fresh basil leaves and enjoy your meal!
Storage and tips
Storage: If you have already stuffed the flowers but won’t cook them right away, place them in the baking dish and store them in the fridge covered with plastic wrap for up to 12 hours. It’s best to consume them within the day to prevent the ricotta from releasing too much liquid and softening the flowers.
If you have leftover cooked flowers, store them in the fridge, in an airtight container, for up to 1-2 days. Before serving, briefly reheat them in the oven or in a pan to restore a bit of texture.
Freezing is not recommended.
Tips: you can cut the anchovies into pieces and mix them with the ricotta mixture.
– The egg in the ricotta cream serves to bind the ingredients, especially useful during the cooking of the flowers. If you want to avoid the egg, use a bit of fine bread crumbs to thicken the filling.
– If possible, stuff the zucchini flowers when they are still wide open, so it’s easier to fill them without breaking.
– The flowers are at their best just made, but if you want to take them with you for an outdoor lunch or picnic, let them cool well, wrap them in parchment paper, and keep them in a rigid box: they hold well for a few hours even outside the fridge!
FAQ
Why is the pistil removed from zucchini flowers?
The pistil is removed because it is often bitter and can alter the delicate flavor of the flower.
When is the best time to stuff them?
Flowers are stuffed more easily when they are still fresh and open. Once closed or wilted, they become more fragile and harder to fill without breaking.
What fillings can be used besides ricotta and anchovy?
You can get creative! They are also great with mozzarella and cooked ham, crescenza and herbs, potatoes and Parmesan. A fresh version is also with ricotta and lemon.
Can ricotta-stuffed zucchini flowers be cooked in a pan?
Yes, if you don’t want to turn on the oven or fry, you can cook stuffed flowers in a pan with a bit of oil and lid, on low heat. It will take 5–10 minutes to heat the filling well and soften the flowers.
