Stuffed Zucchini Flowers Recipe- Just Like Nonna Makes

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone can be a more affordable option with a similar melting quality.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor profile at a lower price.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for frying.

Pick zucchini flowers, preferably male ones, but female ones can be used if that's what you have.

If using fresh ricotta, ensure it's not too watery to prevent leaking out of the flowers.

Mix fresh ricotta with parmesan cheese, salt, and pepper for the filling.

Stuff the bottom of each zucchini flower with the cheese mixture and seal the top leaves around the filling.

Set the stuffed flowers aside once done.

Prepare a yeasted batter and let it bubble up for about an hour.

Heat olive oil in a frying pan until hot.

Fry the stuffed zucchini flowers in hot oil until golden brown, about a couple of minutes on each side.

Slice any leftover baby zucchini thinly and add them to the batter, frying them as well.

Optionally, instead of stuffing, you can slice the flowers and add them to the batter and fry them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens