Tomato Tomatoe

oven baked zucchini blossoms

I think the first time I tried a zucchini blossoms was in Castellina in Chianti in Tuscany, Italy. The delicate flowers were lightly battered and fried. The taste was sublime and it’s a dish that I think about often. Here in Canada, zucchini flowers have a short season. They’re also only sold at a few places in my area. When the season arrives, I make it my mission to buy them at least once a week. Traditionally they are prepared fried, which I absolutely love! Having said that, I have grown to love how they taste baked and I almost prefer it this way. When you bake the zucchini blossoms and stuff them with fresh ricotta, you really taste the true essence and delicate flavour of the flower. Sometimes when they’re fried, all you taste is the fried batter.

The ricotta filling is very simple and easy to make. In my opinion this is a great way to make zucchini blossoms and the plus side is you don’t make a mess frying anything, they bake in the oven and clean up is a breeze. I could actually eat the entire tray if I could, but I do like to share them with my family. Cleaning them can seem daunting but once you get the hang of it, it’s actually very easy. I remove the outer spikes near the stem and then you will need to remove the inner stamen. I gently fill the blossom with water to remove any insects. I let them dry on a paper towel while I prepare the filling. Let me know if the comments if you prefer baked or fried zucchini blossoms.

---

oven baked zucchini blossoms

Ingredients

• 14 zucchini blossoms
• 10 tiny zucchini (they typically come attached to the flower) or one small zucchini
• 1 1/2 cups fresh ricotta
• 1/4 cup Parmigiano Reggiano + more for the top
• 1 egg
• 1 tbsp pesto (optional)
• salt and pepper
• Olive oil for drizzling

Directions

1. Clean the zucchini blossoms by removing the outer small spikes near the bottom of the flower. Remove the stamen inside the flower. Gently run the zucchini under water. I like to fill them up gently with water. This removes any insects. Place them on a paper towel to dry.
2. Finely chops the zucchini into very tiny pieces. Heat a small pan with olive oil and add the zucchini once the pan is hot. Season with salt and pepper and cook until the zucchini has softened. This should take 10 minutes or so.
3. To prepare the filling, add the ricotta, egg, Parmigiano Reggiano, pinch of salt, pepper, pesto and mix. Add the cooled sautéed zucchini to the cheese mixture. Mix to combine.
4. Preheat the oven to 375 degrees F. Lightly coat the bottom of a baking dish with olive oil.
5. Using a piping bag, add the ricotta filling into the bag. Pipe the filling into each zucchini blossom. Lightly twist the blossom at the top (this will secure the flower so that the filling doesn’t ooze out when in the oven). Arrange on the baking dish. Once all of the blossoms have been stuffed, drizzle them with olive oil and add a grating of Parmigiano Reggiano.
6. Bake in the oven for 20-30 minutes.

Notes

1. Try to buy zucchini blossoms first thing in the morning from your local farm. The flowers will be open and they will be easier to fill. Once the flowers are closed, they are much more difficult to fill. They are best prepared the day they are picked.
2. Zucchini blossoms are very delicate