Stuffed Zucchini Blossoms with Ricotta on a plate, featuring crispy fried blossoms, zucchini purée, red pepper coulis, microgreens, and edible flowers.

Elevate your culinary repertoire with Stuffed Zucchini Blossoms with Ricotta, a delicate and visually stunning dish that blends creamy textures, fresh flavors, and artistic presentation. Lightly fried zucchini blossoms encase a creamy ricotta filling infused with aromatic herbs and citrus, complemented by vibrant zucchini purée, red pepper coulis, and artful garnishes. Perfect as an appetizer or a light entrée, this dish combines simplicity with elegance, delivering a fine dining experience right in your own kitchen.

Let’s walk through the ingredients and step-by-step instructions to help you master this dish with impeccable flavor and presentation.


Ingredients You’ll Need

Gather these fresh, high-quality ingredients to achieve a dish that’s both delicious and visually captivating.

For the Stuffed Zucchini Blossoms:

  • 6 zucchini blossoms, cleaned and stems trimmed
  • 1 cup ricotta cheese (preferably whole milk)
  • 1 tsp lemon zest
  • 1 tbsp chives, finely chopped
  • 1/8 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper

For the Batter:

  • 1/2 cup all-purpose flour
  • 1/2 cup sparkling water (cold)
  • Pinch of salt
  • Vegetable oil (for frying)

For the Zucchini Purée:

  • 1 medium zucchini, diced
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 2 tbsp heavy cream
  • 4–5 fresh basil leaves
  • Salt and pepper (to taste)

For the Garnishes:

  • 2 tbsp red pepper coulis (store-bought or homemade)
  • Microgreens (baby arugula or pea shoots)
  • Edible flowers (nasturtiums or marigolds)
  • Balsamic reduction (optional, for plating)
  • Lemon zest (for finishing)


Step 1: Prepare the Ricotta Filling

The creamy ricotta filling is the star of the dish, providing a rich, flavorful core to the zucchini blossoms.

Ingredients Used in This Step:
Ricotta cheese, lemon zest, chives, nutmeg, salt, and pepper.

Method:

  1. Mix the Filling: In a bowl, combine ricotta cheese, lemon zest, chives, nutmeg, sea salt, and pepper. Mix until smooth and well combined.
  2. Transfer to a Piping Bag: Spoon the ricotta mixture into a piping bag for easy filling.

💡 Pro Tip: If you don’t have a piping bag, use a resealable plastic bag and snip off a small corner for filling.


Step 2: Stuff and Fry the Zucchini Blossoms

Fried zucchini blossoms are delicate and crisp, with a creamy filling that oozes slightly when cut.

Ingredients Used in This Step:
Zucchini blossoms, ricotta filling, flour, sparkling water, salt, and vegetable oil.

Method:

  1. Stuff the Blossoms: Gently pipe the ricotta filling into the zucchini blossoms, being careful not to overfill. Twist the petals slightly to seal.
  2. Make the Batter: In a small bowl, whisk together flour, sparkling water, and a pinch of salt until smooth.
  3. Heat the Oil: In a deep skillet, heat vegetable oil to 350°F (175°C).
  4. Fry the Blossoms: Dip each stuffed blossom into the batter, ensuring an even coating, and carefully fry for 1–2 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain.

💡 Pro Tip: Keep the oil temperature consistent for evenly golden blossoms.


Step 3: Make the Zucchini Purée

The zucchini purée provides a bright, herbaceous base that enhances the dish’s fresh flavors.

Ingredients Used in This Step:
Zucchini, garlic, olive oil, heavy cream, basil leaves, salt, and pepper.

Method:

  1. Sauté the Zucchini: In a small skillet, heat olive oil over medium heat. Add the zucchini and garlic, cooking until softened, about 5 minutes.
  2. Blend the Purée: Transfer the cooked zucchini to a blender or food processor. Add heavy cream, basil leaves, and season with salt and pepper. Blend until smooth and creamy.

💡 Pro Tip: Strain the purée through a fine mesh sieve for an extra-silky texture.


Step 4: Plate the Dish

Plating is where this dish truly shines, transforming simple ingredients into a fine dining masterpiece.

Ingredients Used in This Step:
Zucchini purée, fried zucchini blossoms, red pepper coulis, microgreens, edible flowers, balsamic reduction, and lemon zest.

Method:

  1. Spread the Purée: Using a spoon, create a smooth swirl of zucchini purée on the plate.
  2. Arrange the Blossoms: Place the fried zucchini blossoms on top of the purée in an artistic arrangement.
  3. Add Drizzles: Drizzle red pepper coulis in sweeping motions around the purée. Add a few drops of balsamic reduction for contrast.
  4. Finish with Garnishes: Scatter microgreens, edible flowers, and a light dusting of lemon zest over the dish for a polished finish.

💡 Pro Tip: Use a small paintbrush or squeeze bottle for precise sauce drizzling and plating details.


Why You’ll Love This Dish

  • Delicate and Elegant: The light, crispy blossoms paired with creamy ricotta create a refined yet approachable dish.
  • Balanced Flavors: Zesty lemon, fresh basil, and the mild sweetness of zucchini blossoms blend harmoniously.
  • Visually Stunning: Vibrant colors and artistic plating make this dish a true feast for the eyes.


Pairing Suggestions

Pair Stuffed Zucchini Blossoms with Ricotta with a crisp Pinot Grigio or a light, floral Chenin Blanc to enhance the freshness of the dish. For a non-alcoholic option, try sparkling water with a hint of cucumber and mint.


Share Your Creation with #BeyondEveryBite

We’d love to see your take on Stuffed Zucchini Blossoms with Ricotta! Share your beautifully plated creations on Pinterest or social media using #BeyondEveryBite, and your dish could be featured in our next article.

Enjoy crafting this delicate and beautiful dish, perfect for impressing your guests or savoring a gourmet treat at home. Bon appétit! 🌸✨