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🍽️ Ricotta-Stuffed Zucchini Blossoms

217 kcal · 30 min · 4 servings

Ricotta-Stuffed Zucchini Blossoms Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the zucchini blossoms under running water.
  2. 2. Gently pat the blossoms dry with a kitchen towel.
  3. 3. Remove the stamens (the inner, stick-like parts) from the blossoms.
  4. 4. Wash the zucchini thoroughly.
  5. 5. Remove the hard ends of the zucchini.
  6. 6. Grate the zucchini coarsely.
  7. 7. Peel the shallot.
  8. 8. Peel the garlic clove.
  9. 9. Dice the shallot and garlic very finely.
  10. 10. Heat some oil in a pan.
  11. 11. Sauté the shallot and garlic cubes until soft.
  12. 12. Add the grated zucchini to the pan.
  13. 13. Season the mixture with salt and pepper.
  14. 14. Simmer the zucchini for about 10 minutes over low heat.
  15. 15. Remove the pan from the heat.
  16. 16. Let the zucchini mixture cool down.
  17. 17. Wash the basil.
  18. 18. Shake the basil dry.
  19. 19. Pluck the basil leaves from the stems.
  20. 20. Puree the cooled zucchini mixture with the basil leaves.
  21. 21. Dice the tomatoes finely.
  22. 22. Add the tomato cubes to the zucchini puree.
  23. 23. Add the ricotta to the puree.
  24. 24. Add the eggs to the puree.
  25. 25. Mix all filling ingredients well together.
  26. 26. Fill the zucchini blossoms with the ricotta mixture.
  27. 27. Gently twist the tips of the blossoms together to close them.
  28. 28. Grease a baking dish.
  29. 29. Place the stuffed blossoms in the baking dish.
  30. 30. Drizzle some olive oil over the blossoms.
  31. 31. Preheat the oven to 220 degrees.
  32. 32. Place the baking dish in the center of the oven.
  33. 33. Bake the blossoms for about 15 minutes.
  34. 34. Remove the blossoms when they are lightly browned.

Nutrition per serving