Baked Stuffed Zucchini with Blossoms

Baked Stuffed Zucchini with Blossoms

Serves 4

Celebrate spring with my stuffed baby zucchini and blossoms! An Italian classic that pleases both the eyes and taste buds!

Cooked with love by @silviacollocaofficial and made with the Essteele Nonstick Roaster.


  • 12 zucchini with their flowers (inside stem removed)
  • 300 gr of full fat ricotta
  • 1 egg
  • pinch of nutmeg
  • 20 gr of freshly grated pecorino
  • 3-4 chopped up mint leaves
  • 4-5 anchovies, chopped up
  • 1 chillie, finely chopped
  • 2-3 tablespoons of extra-virgin olive oil
  • salt for seasoning
  • Bread for serving


  1. Preheat your oven to 200C (conventional) or 180C (fan forced)
  2. Line a baking dish with baking paper.
  3. Mix the ricotta, pecorino, egg, mint, nutmeg, chilli and anchovies in a bowl. Taste for salt and adjust accordingly. Spoon the mixture into the flowers, twist the petals to enclose it.
  4. Drizzle the olive oil over the flowers and the baby zucchini and bale for 20 minutes or until golden.
  5. Serve as it is or with crusty bread.
Back to blog