Basil and Ricotta Stuffed Zucchini Blossoms with Tomato Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate zucchini flowers filled with creamy ricotta and fresh basil, lightly baked and served with a tangy tomato vinaigrette. This Italian recipe (vegetarian), ready in about 35 minutes, pairs fresh zucchini blossoms, ricotta cheese, fresh basil leaves, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Gently wash 12 fresh zucchini blossoms and carefully remove the stamens from inside each flower.
  2. Step 2: In a bowl, combine 1 cup ricotta cheese, 1/4 cup chopped fresh basil, 2 tbsp grated Parmesan cheese, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  3. Step 3: Using a small spoon, fill each zucchini blossom with the ricotta mixture, being careful not to tear the petals. Twist the tops gently to close.
  4. Step 4: Place the stuffed blossoms on a baking sheet lined with parchment paper.
  5. Step 5: In a small bowl, whisk together 1 cup finely chopped cherry tomatoes, 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, and 1 minced garlic clove to create the vinaigrette.
  6. Step 6: Bake the zucchini blossoms for 12-15 minutes until the edges are slightly golden and the filling is warmed through.
  7. Step 7: Serve the blossoms drizzled with the fresh tomato vinaigrette.

Frequently asked questions

How long does Basil and Ricotta Stuffed Zucchini Blossoms with Tomato Vinaigrette take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Basil and Ricotta Stuffed Zucchini Blossoms with Tomato Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh zucchini blossoms from drying out.

Can I substitute ingredients in Basil and Ricotta Stuffed Zucchini Blossoms with Tomato Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Basil and Ricotta Stuffed Zucchini Blossoms with Tomato Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Basil and Ricotta Stuffed Zucchini Blossoms with Tomato Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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