Stuffed Zucchini Blossoms with Almond Ricotta

These stuffed zucchini blossoms with almond ricotta are a perfect quick and delicious summer meal!

Did you know zucchini flowers are available at most farmers markets right now? Or in your very own garden! And they’re deliciously edible. People make all sorts of wonderful culinary inventions with zucchini flowers, in fact. And these stuffed zucchini blossoms with almond ricotta are my healthier, low-fuss take on a summer favorite for all to enjoy!

Zucchini Blossoms

What in the world are zucchini flowers? Let me explain. Zucchini will send forth both male and female flowers on the same plant. How fun is that? You just have to make sure that the male and female flowers somehow meet (pollinators ~ like bees ~ do the work usually, or wind). The stamen of the female flowers (the internal part) becomes pollinated and then turns into a zucchini squash in time. The male flowers, however (as in nature) if left unused basically shrivel and die. Which is why we are using them culinarily in this recipe.

Also, a plant will produce more male flowers than female flowers (just like nature, thins of the birds and the bees ~ one egg, many sperm). And if you find that you have more zucchini flowers than you know what to do with, this recipe will fit the bill.

How do you know which are the male flowers? You can usually tell by the stem width and height of the flower.

• Male stems are usually long and thin.
• Female flowers have a stem that’s a little thicker. That’s actually a “receptacle” below the flower that looks like a mini zucchini.
• Also, the stamens of the two flowers (the internal part of the flower that holds the pollen) look totally different. For male flowers, their stamen are covered in pollen. Female flowers obviously have no pollen on them (yet).

A healthier take on stuffed zucchini blossoms

People have stuffed zucchini blossoms usually with a variety of cheeses, ricotta, or other fillings, then fried up. Yum! These are delicious, but the extra dairy and calories from oil don’t always make for the healthiest meal. I’ve also seen them dipped in egg whites and then flour (a tempura take, if you will) and then fried them.

My variation is not far from the norm, but it does use protein rich plant-based almond ricotta, and just a quick spray in a cast iron pan for minimal oil. They turn up golden brown, beautifully cooked, and so delicious with your choice of marinara. Healthy for the body, irresistible for the taste buds!