Baked Italian Pumpkin Blossoms Stuffed with Ricotta (Fiori di Zucca Ripieni di Ricotta) recipe
All Recipes Appetizers and Snacks Vegetable Zucchini Appetizer RecipesIngredients
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1 tablespoon olive oil, or as needed
20 pumpkin or zucchini blossoms
9 ounces fresh ricotta cheese, well drained
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon ground nutmeg
4 leaves fresh mint, sliced, or more to taste
salt and freshly ground black pepper to taste
Nutrition Info
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30.4 calories
carbohydrate: 0.8 g
cholesterol: 13.7 mg
fat: 2.1 g
fiber: : -
protein: 2 g
saturatedFat: 0.9 g
servingSize: -
sodium: 35 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -
Directions Baked Italian Pumpkin Blossoms Stuffed with Ricotta (Fiori di Zucca Ripieni di Ricotta)
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
Remove stamens from blossoms, wash, and dry well.
Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl, mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
Bake in the preheated oven until browned, about 20 minutes.