Italy Stuffed Zucchini Flowers (Baked), known as Fiori di Zucca Ripieni al Forno, is a classic Italian appetizer featuring delicate zucchini blossoms filled with a creamy mixture of ricotta, Parmesan, mozzarella, and fresh herbs, then baked until golden and tender. Popular throughout Italy, especially in regions like Lazio, Tuscany, and Campania, this elegant dish celebrates the fresh flavors of summer and is commonly served as an antipasto or light meal.
The zucchini flowers are gently cleaned and stuffed with a rich cheese filling seasoned with garlic, basil, parsley, and lemon zest. Baking instead of frying creates a lighter version while preserving the blossoms' delicate texture and enhancing the creamy filling. Finished with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, these baked stuffed zucchini flowers are both beautiful and delicious.
Perfect as an appetizer, side dish, or vegetarian main course, this authentic Italian recipe highlights the simplicity and freshness of Mediterranean cuisine.
Fresh zucchini flowers – 12, cleaned with stamens removed , Ricotta cheese – 1 cup (250 g) , Mozzarella cheese – ½ cup (60 g), shredded
Parmesan cheese – ¼ cup (25 g), grated , Large egg – 1 , Garlic – 1 clove, minced
Fresh parsley – 2 tablespoons, chopped , Fresh basil – 2 tablespoons, chopped , Lemon zest – 1 teaspoon
Extra virgin olive oil – 2 tablespoons , Salt – ½ teaspoon , Black pepper – ¼ teaspoon
Optional Garnish : Extra grated Parmesan cheese
Optional Garnish : Fresh basil leaves
Optional Garnish : Lemon wedges
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