Zucchini Flowers Recipe
Filled with homemade ricotta, pan sautéed in lemon sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Sauce
Method
Preparation and Cooking
- 1
Prepare the Ricotta Filling
In a bowl, combine homemade ricotta cheese, salt, black pepper, and chopped parsley. Mix well until smooth. Set aside.
- 2
Stuff the Zucchini Flowers
Carefully open each zucchini flower and spoon a small amount of the ricotta mixture inside. Gently twist the petals to close the flower.
- 3
Cook the Zucchini Flowers
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Place the stuffed zucchini flowers in the skillet and cook for 2-3 minutes on each side until lightly golden.
- 4
Add Lemon Sauce
Drizzle lemon juice over the cooked zucchini flowers and cook for an additional minute. Remove from heat and serve immediately.
