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closeup of stuffed courgette flowers being cooked in a sauté pan

Stuffed Zucchini Flowers with Herbed Ricotta Cheese

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This easy sauteed zucchini blossom recipe is a great alternative to deep fried squash blossoms. You're going to love how quickly you can turn beautiful flowers into a flavorful treat.
Course Appetizer, Snack
Cuisine Italian
Cooking Style Vegetarian
Seasonal Mother's Day, spring
Ingredient Part-Skim Ricotta, Zucchini Blossoms
Prep Time 15 mins
Cook Time 10 mins
Servings 2 dozen blossoms
Author Annette Tomei


  • 1 lb part skim ricotta
  • 1 egg
  • 1 1/2 – 2 tbsp fresh chives finely chopped
  • zest of 1 lemon
  • salt & black pepper to taste
  • 20-24 fresh courgette (zucchini) blossoms
  • grapeseed or other neutral oil for cooking


  • Thoroughly mix the ricotta and egg. Gently fold in the chives and zest then season with salt and pepper. Scoop the mixture into a sandwich-sized Ziplock bag.
  • Gently wash and dry 20-24 squash blossoms.

To fill the squash blossoms

  • Cut one of the two bottom corners of the ricotta-stuffed Ziplock to make a homemade pastry bag. Squeeze the stuffing from the bag into the cup of each blossom, filling until the blossom is about 3/4 full. Fold the tops of the petals over to form a seal around the filling. Sprinkle the outside of the blossoms with additional salt and black pepper.
  • While you’re stuffing the blossoms, you can be heating the oil in a heavy saute pan. Annette used a neutral oil to allow the delicate flavor of the squash shine. Being the consummate chef, Annette merely eyeballed the oil but I’d hazard a guess that she used about 2 tbsp. (Use enough to thoroughly coat the bottom of your pan.)

To saute the zucchini flowers

  • Heat your oil over medium/medium high heat. The oil should be heated to that point just before it begins to bubble.
  • Using a sweeping motion away from your body to prevent getting splashed, drop the blossoms into the oil one at a time. Cook until brown on the bottom, approximately 3 minutes, then flip.
  • Cook until the second side is brown, another 2-3 minutes. Move the cooked blossoms to a paper towel to drain and cool slightly for about 2-3 minutes.
  • The blossoms are best when they’re hot. Just be careful not to burn your tongue.


You can use any leftover blossoms as a topping for a green salad with a light vinaigrette.