The baked zucchini flowers stuffed with ricotta and mortadella are a tasty and easy-to-prepare dish, truly delightful. We love zucchini flowers, and besides using them in summer in many recipes, our passion is stuffed zucchini flowers. We have stuffed them in many ways with potatoes, with pesto, with tuna and cheese, with mozzarella and cooked ham. We have cooked them in many ways, the classic way, fried in batter, in an air fryer, steamed, and naturally baked. And this is exactly how we are proposing them today, oven-gratinated zucchini flowers with a very creamy and super tasty filling made by mixing ricotta with diced mortadella, and to add more flavor to our flowers, we have also included a cube of scamorza in the filling. Flavorsome but at the same time not too heavy because we bake them in the oven and not for too long because zucchini flowers are so tender that 20 minutes or less will be enough to cook them perfectly.
The preparation is very simple: we clean the zucchini flowers by removing the internal pistil and fill them with a ricotta and mortadella cream. We add a cube of scamorza to the filling and close them slightly. As they are ready, we place them on a baking tray lined with parchment paper. We finish with parmesan, breadcrumbs, and oil and bake at 356°F for about 20 minutes.
They are good both hot and warm, and are the perfect idea for a main dish or an appetizer to serve during summer lunches and dinners. Get all the ingredients so you can try these zucchini flowers stuffed with ricotta and mortadella as soon as possible.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to Prepare the Baked Stuffed Zucchini Flowers with Ricotta and Mortadella
- 12 zucchini flowers
- 1 cup g ricotta
- 3.5 oz g mortadella
- 1.8 oz g scamorza
- 1.8 oz g grated parmesan
- 1.8 oz g breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools to Prepare the Baked Stuffed Zucchini Flowers with Ricotta and Mortadella
- 1 Bowl
- 1 Spoon
- 1 Teaspoon
- 1 Baking Tray
- Parchment Paper
- 1 Oven
Steps to Prepare the Baked Stuffed Zucchini Flowers with Ricotta and Mortadella
Prepare the baked zucchini flowers stuffed with ricotta and mortadella by first preparing the filling: place the ricotta in a bowl and add the mortadella diced, salt and pepper. Mix to obtain a cream.
Gently clean the zucchini flowers, being careful not to break them and removing the inner pistil.
Stuff the zucchini flowers with a teaspoon (or with a pastry bag), opening them gently and being very careful not to break them.
Add a cube of scamorza, cover with another teaspoon of filling, and gently close the flowers so the filling won’t leak out during cooking.
As the flowers are stuffed, place them in a baking tray lined with parchment paper.
Sprinkle them with parmesan and breadcrumbs and drizzle with olive oil.
Bake the zucchini flowers stuffed with ricotta and mortadella in a preheated oven at 356°F for about 20 minutes or until nicely golden on top.
FAQ (Questions and Answers)
What zucchini flowers should I choose for this recipe?
You’ll need rather large zucchini flowers that can easily accommodate the filling, and they should be fresh and of the day.
If I want to substitute the ricotta, which cheeses are most suitable?
You can use another type of creamy cheese like Philadelphia or mascarpone.
Can I use lactose-free ricotta?
Yes, you can certainly use the lactose-free version of ricotta.
Instead of mortadella, what can I use?
You can choose any type of deli meat you like, such as diced ham, speck, or salami. Or if you want to make a fish version, you can use tuna or smoked salmon.
If I don’t want to use any type of deli meat, what can I substitute it with?
You can stuff the zucchini flowers simply with the ricotta cream, enriching it with lemon zest or chopped olives, or you could try with small diced, sautéed vegetables like zucchini, peppers, eggplants, or alternatively peas or mushrooms.
