Baked Italian Pumpkin Blossoms Stuffed with Ricotta (Fiori di Zucca Ripieni di Ricotta) recipe

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Ingredients

1 tablespoon olive oil, or as needed
20 pumpkin or zucchini blossoms
9 ounces fresh ricotta cheese, well drained
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon ground nutmeg
4 leaves fresh mint, sliced, or more to taste
salt and freshly ground black pepper to taste

Nutrition Info

30.4 calories
carbohydrate: 0.8 g
cholesterol: 13.7 mg
fat: 2.1 g
fiber: : -
protein: 2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 35 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.

  2. Remove stamens from blossoms, wash, and dry well.

  3. Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl, mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.

  4. Bake in the preheated oven until browned, about 20 minutes.

Recipe Yield

20 pumpkin blossoms

Recipe Note

Pumpkin blossoms are only in season for a short time, so make sure you try this delicious Italian appetizer where they are stuffed with ricotta cheese, Parmesan cheese, and mint, then baked in the oven. You can also prepare zucchini blossoms this way.

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