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🍽️ Zucchini Blossoms Stuffed with Ricotta

242 kcal · 30 min · 4 servings

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

Ingredients

Instructions

  1. 1. Rinse the zucchini blossoms gently under running water.
  2. 2. Pat the blossoms dry with a kitchen towel.
  3. 3. Remove the stamens (the inner, stick-like parts) from the inside of 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 into very small cubes.
  10. 10. Heat some oil in a pan.
  11. 11. Sauté the onion and garlic cubes in the hot oil.
  12. 12. Add the grated zucchini pieces to the pan.
  13. 13. Season the mixture with salt and pepper.
  14. 14. Simmer the zucchini over low heat for about 10 minutes.
  15. 15. Remove the pan from the stove.
  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 basil leaves together with the cooled zucchini mixture.
  21. 21. Dice the tomatoes finely.
  22. 22. Add the diced tomatoes to the zucchini puree.
  23. 23. Add the ricotta cheese to the mixture.
  24. 24. Add the eggs to the mixture.
  25. 25. Mix all the filling ingredients well together.
  26. 26. Fill the zucchini blossoms with the ricotta mixture.
  27. 27. Gently press the tips of the blossoms together to close them.
  28. 28. Place the stuffed blossoms in a greased baking dish.
  29. 29. Drizzle some olive oil over the blossoms.
  30. 30. Preheat the oven to 220 degrees.
  31. 31. Place the baking dish in the center of the oven.
  32. 32. Bake the blossoms for about 15 minutes.
  33. 33. Remove the blossoms when they are lightly browned.
  34. 34. Sprinkle grated Parmesan cheese over the finished blossoms.
  35. 35. Serve the stuffed zucchini blossoms.

Nutrition per serving