Baked Stuffed Zucchini Blossoms Recipe

baked stuffed zucchini blossoms on round plate with basil leaves in center

Baked Stuffed Zucchini Blossoms Recipe

Delicious zucchini blossoms filled with ricotta and prosciutto cotto can be enjoyed baked instead of fried! Dredged in egg wash and breadcrumbs, these zucchini blossoms are baked until golden and crisp. Enjoy as an antipasto or side dish.

Course antipasto, Side Dish

Cuisine Italian

Keyword stuffed zucchini blossoms, baked zucchini blossoms

Prep Time 30

Cook Time 20

Servings blossoms

Calories 107kcal

Author Nadia Fazio

Ingredients

12 large zucchini blossoms

For the filling

1 cup ricotta
2 slices prosciutto cotto (cooked ham) about 60 grams
2 tbsp grated Pecorino Romano cheese
handful fresh basil leaves chopped
1 large egg
1/8 tsp salt
pepper to taste

For dredging

1 large egg
1/2 cup dry unseasoned breadcrumbs
pinch each salt and pepper
3 tbsp olive oil for greasing the pan and drizzling on top

Instructions

Prepare the zucchini blossoms

Trim the thin green leaves at the base of the blossom and pull out the yellow pistil at the center of the blossom. At this point, it's almost inevitable that you will create a vertical rip in the blossom in the process of removing the pistil. Rinse and place on paper towels to dry.
Preheat oven at 400 degrees F and prepare a large rectangular baking dish by generously greasing it with olive oil.

Prepare the filling

In a bowl combine ricotta; thinly sliced prosciutto cotto (cooked ham); grated Pecorino Romano cheese; an egg; freshly chopped basil; an egg; and salt and pepper.

To stuff the blossoms

I placed my filling in a freezer bag with the tip cut off (or a pastry bag) to pipe the filling into the blossoms. Alternately, use a spoon or even your fingers to place some filling in each blossom.
Pipe about 1 tablespoon of filling in the bottom half of the blossom. Twirl the top of the blossoms to seal them. Repeat with the remaining blossoms.

To dredge:

Prepare 2 bowls, one with a beaten egg and the second with dried unseasoned breadcrumbs. Add a pinch of salt and pepper to each bowl. Carefully dredge each filled blossom first in the egg wash, allowing excess egg to drip off. Then roll in the breadcrumbs.
Placed on the prepared baking dish. Drizzle the top of the blossoms lightly with olive oil.
Bake for 20 minutes until golden and crisp. Serve hot.

Notes

Ideally, prepare the zucchini blossoms the day they are baked as they tend to wilt and shrivel quickly.
Vary your filling ingredients according to your taste: added cubed mozzarella or eliminate the prosciutto cotto for a vegetarian version.
You can easily double or triple this recipe if you have access to lots of zucchini blossoms!
Leftovers can be reheated in the oven.
Please note that the nutritional information provided is approximate and may vary according to ingredients used and exact portion size.

Nutrition