Stuffed Zucchini Blossoms
Prep time
Total time
An alternative to the traditional fried zucchini blossoms, inspired by a New Times Recipe - Melissa Clark
Serves: 8 Stuffed Zucchini Blossoms
  • 8 fresh zucchini blossoms
  • 4 whole anchovies or 8 anchovy fillets
  • 8 ounces of ricotta, drained overnight
  • Large flake sea salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  1. Drain the ricotta but placing it in a fine mesh sieve set over a bowl, placed in the refrigerator overnight.
  2. Trim the long stems from the blossoms as need be.
  3. If using whole salted anchovies, gently rinse and brush the residual salt from the fish and lay on a clean paper towel to drain. Using a pairing knife remove the fillet from each side and place them on a saucer. Drizzle a bit of Extra virgin olive oil over the fillets and set aside.
  4. Check the blossoms for any residual dirt or insects, handling them carefully; gently brush off with a clean cotton cloth if necessary. Cut a slit in the top of the blossom lengthwise.
  5. Open the blossoms delicately as you spoon enough of the drained ricotta evenly into the center. Season with a bit of freshly ground black pepper and just a touch of the sea salt. Lay an anchovy fillet on the center, partially closing the flower just a bit.
  6. Arrange the stuffed blossoms on a serving platter and drizzle any remaining oil from the anchovies over them along with a bit more extra virgin olive oil if you like.
  7. Serve immediately with a chilled glass of Italian white wine.
Recipe by LaBellaSorella at