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Zucchini Blossoms stuffed with Ricotta

A Simple & colorful gluten free antipasto!

INGREDIENTS: makes 10-12 Blossoms

  • 10-12 Fresh and nice looking Zucchini or Pumpkin flowers

  • 350 g ViaVio Ricotta (or Sheep Ricotta )

  • 50 g grated ViaVio NoZtrano parmesan style cheese

  • Nutmeg, Salt & Pepper


  1. Pour the ViaVio Ricotta into a bowl, add two pinches of fine salt, a sprinkle of black pepper, nutmeg and the grated NoZtrano Cheese, mix well until you get a smooth cream.

  2. Transfer the ricotta cream into a sac a poche and start filling the Zucchini or Pumpkin flowers, from which you have removed the pistil. Stuff each flower without reaching too far to the edge, so that the filling won’t come out while cooking. If you don't have a sac a poche, stuff each flower with a teaspoon.

  3. Place your filled flowers on a tray covered with baking paper, brush them gently with extra virgin olive oil. Sprinkle with a few pinches of breadcrumbs, and finish with a drizzle of extra virgin olive oil.

  4. Bake for about 8 - 10 minutes at the most, at 200°C in a static oven. Grill to brown them lightly for the last couple of minutes.

  5. Serve your Ricotta Stuffed Zucchini Blossom hot, or at room temperature!

Buon appetito!

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