Baked goat’s cheese ricotta stuffed zucchini blossoms
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Some summer ingredients need very little. These delicate zucchini blossoms are filled with creamy goat’s cheese ricotta, a little chive and thyme, and brightened with lemon zest. Baked until just tender, they make the loveliest simple starter.
A little taste of summer, straight from the garden.
Baked goat’s cheese ricotta stuffed zucchini blossoms
Servings 2 starters or sides
Ingredients
- 4 zucchini blossoms
- 120 g goat’s cheese ricotta or regular ricotta, if you prefer
- 1 tbsp finely chopped chives
- ½ tsp thyme leaves, finely chopped
- ½ finely grated zest of unwaxed lemon
- 1 tbsp finely grated Parmesan or Sbrinz optional
- sea salt
- black pepper, freshly ground
- extra virgin olive oil
To finish
- a drizzle of your best olive oil
- freshly ground black pepper
- a squeeze of fresh lemon juice
Instructions
- Preheat the oven to 180°C (160°C fan)
- Carefully open the zucchini blossoms and gently remove the stamen from each one
- In a bowl, combine the goat’s cheese ricotta with the chives, thyme, lemon zest and Parmesan (if using). Season lightly with sea salt and a generous grind of black pepper. Mix until just combined.
- Spoon or pipe the filling into the blossoms, filling them about three-quarters full. Gently twist the tips to close.
- Place the blossoms in a lightly oiled baking dish. Drizzle with a little olive oil
- Bake for 12–15 minutes, until the blossoms have softened and the filling is just warmed through. They should remain tender rather than browned.
- Finish with a drizzle of extra virgin olive oil, a little freshly ground black pepper and a few drops of fresh lemon juice just before serving.
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