Zucchini is best in season between the months of June and October. Zucchini blossoms can be hard to source in your local grocery store, so it’s easier to head to your local farmers’ market.
Once you’ve purchased your blossoms, there are a few ways to preserve zucchini so you can extend the season. From pickling to freezing, take a look at our useful guide to ensure you can enjoy zucchini, and their blossoms, throughout the year.
To prepare the blossoms you’ll need to remove the stamen of the flowers. If you tear any of the flowers while stuffing the blossoms, don’t worry.
Once you’ve stuffed the flowers you can seal the petals around the mixture as they’ll naturally stick to the filling. When stuffing the blossoms, make sure you only use one or two teaspoons at a time, so you don’t overfill the flower.
Ricotta Filling Variations
In the recipe above we’ve shared a simple ricotta base for the stuffing, with salty bacon and umami-forward mushrooms. But you can vary the stuffing in a number of ways. Fresh basil and parsley pair perfectly with the creaminess of ricotta.
Or, for a filling with a kick, you could mix in red chili flakes and spicy salami, in place of the bacon, to bring a little heat to the dish. Lastly, lemon and ricotta are a classic flavor pairing.
The sour, citrus notes of the lemon match effortlessly with the creamy, subtly sweet flavors of the ricotta. Try mixing lemon zest, a squeeze of fresh lemon juice, and a handful of mint into the ricotta stuffing for a fresh and bright filling.
Ricotta is one of the best leftover ingredients for recipes as it’s incredibly versatile and can be used in a mixture of savory and sweet dishes. From ricotta pancakes to fig, ham, and ricotta pizza, this mild and delicate cheese pairs well with a number of tasty recipes and can be used in dishes throughout the day.
Cooking Method: Fried vs. Baked
For the recipe above we’ve shared a straightforward baked option, but you can make stuffed fried zucchini blossoms. If you choose to fry the blossoms, you’ll need to first dip them into a batter to coat the flowers.
Frying the blossoms will give them a crispy outer exterior to contrast to the soft texture of the creamy cheese filling. Baking the blossoms is cleaner and a more refined approach to making stuffed zucchini flowers, but frying gives the dish a rustic feel that’s ideal when hosting friends and family for a casual lunch and looks incredibly inviting on the plate.
