Tender zucchini blossoms with a fresh ricotta filling, briefly baked in the oven and served with tomato salsa. A light starter where creamy cheese, lemon and ripe tomato balance one another.
Zucchini blossoms are delicate and only available for a short time; you’ll find them at growers’ stalls and markets mostly in late spring and summer. Their flavor is mild and lightly vegetal, so a strongly flavored filling can easily overpower them. Ricotta adds creaminess without making them heavy, while lemon zest and basil lift the cheese. Choose blossoms that look fresh and don’t feel limp. They bruise easily, so transport and store them carefully, and preferably cook them on the day you buy them.
This version is inspired by Italian recipes for stuffed zucchini blossoms, but deliberately uses the oven instead of deep-frying. A thin coating of olive oil helps the blossoms soften; the filling only needs to warm through and stay firm. Use a small spoon or a piping bag to portion the ricotta, and don’t overfill the blossoms so the petals can close neatly around the filling. A little ricotta at the opening is no problem. Bake them in a single layer and take them out of the oven as soon as the blossoms are soft.
Drain the ricotta beforehand if it’s very wet. This keeps the filling from becoming watery and makes it easier to fill the blossoms. Fresh basil and finely grated lemon zest add a clear aroma without the need for extra herbs. No ricotta on hand? A soft, well-drained goat’s cheese will also work, but it’s saltier and more assertive; use a little less salt and taste the filling before spooning it into the blossoms. Zucchini blossoms are best fresh, so replacing them with regular zucchini slices will make a different dish.
The tomato salsa adds juiciness and acidity to balance the warm, creamy filling. Use ripe tomatoes, dice them finely and drain them briefly if they release a lot of liquid; this keeps the salsa fresh and prevents a puddle from forming on the plate. A splash of red wine vinegar brightens the tomatoes, while olive oil rounds out the flavors. Serve the blossoms straight from the oven with the salsa alongside or around them, so the petals don’t soften unnecessarily. A slice of crusty bread is handy for mopping up the tomato juices.
This makes a small starter for two, or can be part of a meal with several small dishes. You can make the salsa a little ahead, but fill the blossoms just before baking: stuffed blossoms are more delicate and may release liquid. Once cooled, leftovers can be covered and stored in the refrigerator and eaten within two days; reheat them gently in the oven. The blossoms will be softer after storing than when served straight from the oven.
Preheat the oven to 200 °C. In a bowl, mix the ricotta with the lemon zest, half the basil, a pinch of salt and some black pepper.
Dice the tomatoes finely. In a second bowl, mix them with the red wine vinegar, 1 tbsp olive oil, the remaining basil and a pinch of salt. Set the salsa aside.
Carefully check the zucchini blossoms. Remove any stamens if they’re easy to reach, and take off any loose petals. Gently pat the blossoms dry if needed.
Spoon or pipe a small amount of ricotta filling into each blossom. Carefully twist the ends of the petals closed and arrange the blossoms in a single layer in a small baking dish.
Brush the blossoms with the remaining olive oil. Bake for 12–15 minutes, until they’re soft and the ricotta filling is warm.
Divide the tomato salsa between two plates or spoon it alongside. Arrange the warm zucchini blossoms on top and serve immediately.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.