• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Blog

    Baked Stuffed Zucchini Flowers

    March 4, 2014 By Sara McCleary Updated November 29, 2020 - This post may contain affiliate links

    Jump to Recipe

    I do love zucchini flowers.  Not only are they a large beautiful flower, but also edible.   My favourite way to eat these golden beauties is stuffed.  They can be filled with all sorts of ingredients, but the most common, and probably most loved, is cheese.

    Once they have been stuffed you can either deep fry or bake them.  Deep frying always wins my vote.  The stuffed zucchini flowers dipped in a light batter and fried until golden.  You crunch through the crisp petals to be greeted with an explosion of warm cheese filling.

    baked stuffed zucchini flowers

    Deep fried food, as comforting and satisfying as it, isn’t something you should be chowing down on regularly.  I often crumb the flowers and then bake, this method works well with minimum use of oil.  Sometimes I really couldn’t be bothered dealing with the mess of egg, flower and crumbs, we can call it being lazy, I don’t mind.

    Take a case of my shear laziness, a few slices of prosciutto waving at me from the fridge, and bingo, a less messy way to bake them.  This way of baking zucchini flowers has become a firm family favourite, the boys think they are might tasty due to the crisp prosciutto surrounding the flowers.  Plus, they suffice my lazy bone.

    You may be thinking that the act of stuffing a zucchini is a big pain in the backside, but it doesn’t have to be.  Once you get the hang of handling zucchini flowers, it really is quite simple.

    How to stuff a zucchini flower

    For beginners I suggest carefully tearing them down one side and pulling out the stamen.  You can then place your filling inside the flower and wrap the petals back around the completely encasing the filling.  This is also the better option if the flowers a starting to wilt slightly.

    How to stuff a zucchini flower

    Once you have confidence handling the flowers, you can drawn the petals apart carefully and fold them back down on themselves.   It is a little bit like peeling a banana, but keeping the flower intact.  Then spoon your filling into the middle, fold the flower back up and twist the tip of the flower petals to seal.

    It’s important; no matter what method you use, to not overfill your flowers.  They will explode if you are heavy handed with the filling.

    Sara xxx

    Baked Stuffed Zucchini Flowers

    Recipe Author: Sara McCleary
    Zucchini flowers don't have to be difficult to prepare. Try this easy baked version to have with salad.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Entree
    Cuisine Italian
    Servings 4
    Calories 226 kcal

    Ingredients

    • 150 grams firm ricotta
    • 30 grams Parmesan cheese finely grated
    • ¼ cup basil finely chopped
    • 1 egg
    • 8 zucchini flowers stamens removed
    • 4 thin slices of prosciutto cut in half lengthwise

    Instructions
     

    • Pre-heat oven 190 deg C (375 deg F) and prepare a baking tray with baking paper.
    • In a medium bowl mix ricotta, Parmesan, basil and egg until well combined.
    • Fill your zucchini flowers with the cheese mixture. Do no overfill and ensure to seal well with the flower.
    • Wrap half a slice of prosciutto around each flower.
    • Place you flowers on the prepared baking tray, spray with some olive oil and bake for 20-25 minutes until prosciutto is crisp.
    • Serve with garden salad.

    Nutrition

    Calories: 226kcalCarbohydrates: 13gProtein: 19gFat: 12gSaturated Fat: 6gCholesterol: 70mgSodium: 232mgPotassium: 1869mgFiber: 4gVitamin A: 2285IUVitamin C: 134mgCalcium: 258mgIron: 3.5mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    baked stuffed zucchini flowers
    « Japanese Style Grilled Corn
    Abolu Pankukas (Latvian Apple Pancakes) »

    Reader Interactions

    Comments

    1. Tanya

      March 11, 2014 at 5:34 am

      5 stars
      If I want to be naughty and fry these, do I do the same as above and then fry until golden? Do i need to have them submerged in oil or can I just have 1/2 a centimetre or so??

      Thanks you !
      PS YUMMMMOOOOO

      Reply
    2. [email protected]

      March 05, 2014 at 9:56 pm

      Love a stuffed zucchini flower! And wrapped in bacon... best idea ever.

      Reply
      • Sara

        March 06, 2014 at 2:13 am

        Everything is better with a cured or smoked pork products!

        Reply
    3. Charlotte

      March 05, 2014 at 6:55 am

      Thanks for sharing this beautiful starter idea! I think when my parents next come over for a weekend dinner I'll make these 🙂

      Reply
    4. milkteaxx

      March 05, 2014 at 5:38 am

      this is a simple and photogenic dish! love it!

      Reply
      • Sara

        March 06, 2014 at 2:11 am

        Awe thank you 🙂

        Reply
    5. Rita (mademoiselle délicieuse)

      March 04, 2014 at 6:32 am

      Was hoping you'd used the phrase "fiddly little bastards" in your post lol! Never mind of course, as zucchini flowers are both pretty and delicious as you said =D

      Reply
      • Sara

        March 06, 2014 at 2:11 am

        Hehe, I should of! Left that to the personal FB page ;p

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    29 shares