Baked Italian Pumpkin Blossoms Stuffed with Ricotta (Fiori di Zucca Ripieni di Ricotta)
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"Pumpkin blossoms are only in season for a short time, so make sure you try this delicious Italian appetizer where they are stuffed with ricotta cheese, Parmesan cheese, and mint, then baked in the oven. You can also prepare zucchini blossoms this way."
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Ingredients35 m servings 30 cals
Original recipe yields 20 servings (20 pumpkin blossoms)
- 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.
Per Serving: 30 calories; 2.1 g fat; 0.8 g carbohydrates; 2 g protein; 14 mg cholesterol; 35 mg sodium. Full nutrition