Ricotta Stuffed Zucchini Blossoms
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I saw some zucchini blossoms at the store today, and was really excited to try to cook with them! It’s one of those ingredients that I’ve always wanted to use, but haven’t had the chance yet. I picked up some ricotta, and mixed a few tablespoons with an egg yolk, some freshly chopped basil, kosher salt and freshly cracked black pepper. I stuffed each of the zucchini blossoms with that mixture, twisted them to close, and sautéed them in olive oil until nice and golden. They were great!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
3 Comments
Lydia Stewart
WOW- you are so creative! I didn’t even know they were edible- we have them all over. I feel so “uncultured”. 🙂 Looks elegant!
luvsclassics
Looks delicious. I have heard of these.
Please tell me what store that these can be purchased; I have not seen in Stop and Shop or Shop-Rite stores.
I have a small section of land big enough to plant 2 tomato plants and basil, herbs, but not for a zucchini vine.
Ashley
I’ve seen people cook with these on TV and online for years now, but just now came across them in person. I found them at Whole Foods (in White Plains, NY) a few days ago. They were easy to work with and delicious! Of course, if you grow zucchini, you could use your own flowers!
This would definitely be an elegant appetizer for a dinner party!