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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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
20
Yield:
20 pumpkin blossoms
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.

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  • 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.

Nutrition Facts

30 calories; protein 2g 4% DV; carbohydrates 0.8g; fat 2.1g 3% DV; cholesterol 13.7mg 5% DV; sodium 35mg 1% DV. Full Nutrition
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