Oven Roast Zucchini Flowers Stuffed with Bacon, Mushroom & Ricotta

Stuffed Zucchini Flowers with Bacon, Mushroom and Ricotta | @whiteonrice

When we were first dating way back in 1996, our collective fascination and love for food was intense. Even aside from our busy 6-days-a-week work schedules, we still found time to obsess over ingredients that most of our friends found peculiar. Rather than head to the bar or night club, we were sizzling up the kitchen with late night dinner and new recipes. Our lovely roommates never complained because they always had a meal to come home to, so all their encouragement just fed the fire to our food-obsessions. 

Stuffed Zucchini Flowers with Bacon, Mushroom and Ricotta | @whiteonrice

In our valuable one day off, it was decided on the day that the local farmers market was open: Wednesdays. The Tustin Farmers Market in Orange County was open on Wednesday and that’s when we decided to have our day off so that we wouldn’t miss any valuable vegetable-obsession time. 

Stuffed Zucchini Flowers with Bacon, Mushroom and Ricotta | @whiteonrice

 All stuffed with bacon and mushroom goodness 
Stuffed Zucchini Flowers with Bacon, Mushroom and Ricotta | @whiteonrice

 now ready to roast 

Stuffed Zucchini Flowers with Bacon, Mushroom and Ricotta | @whiteonrice

It was always during the Summer peak of zucchini flowers that we looked forward to because this these zucchini flowers  were often hard to find at regular markets during the off-season. One of our favorite dishes to make were stuffing zucchini flowers with what ever we could find in our fridge. Rarely did we ever not have something to stuff them with because with a little creative thinking, almost anything can be stuffed in a zucchini flower. 

Stuffed Zucchini Flowers with Bacon, Mushroom and Ricotta | @whiteonrice

Last week we shared one of our favorite ways to prepare zucchini flowers with vietnamese pork. We never get tired of these Asian-inspired flowers, but sometimes we’re open to making our second favorite: stuffed with creamy ricotta, bacon and mushrooms. Yes three times to this recipe! 

Rather than deep battered and deep fried, the bacon and mushroom zucchini flowers are simply roasted in the oven with a touch of olive oil. Done. That’s all it needs for the delicious stuffing to ooze out and make us crave more of what makes Summer so wonderful. 

We’re not tired of zucchini yet, stay tuned for more recipes! Here’s our current Zucchini Recipe Collection

Enjoy Summer! 

-diane and todd

Oven Roast Zucchini Flowers Stuffed with Bacon, Mushroom & Ricotta

Yield: Serves 4

Total Time: 1 hour

When we were first dating, one of our favorite dishes to make were stuffed zucchini flowers. Back then, the stuffing was always vegetarian with cheese. Our latest variation has bacon and mushrooms which is always a favorite because it’s loaded with flavor and texture. You can experiment and try different types of fillings!

Ingredients:

  • 12-14 zucchini blossoms, center pistil or stamens removed
  • 4 slices bacon, cooked and cut into small pieces
  • 4 ounces (113g) mushrooms, small dice
  • 2 teaspoons minced fresh rosemary
  • ½ cup ricotta
  • 1 egg yolk
  • kosher or sea salt, to taste
  • fresh cracked black pepper to taste
  • olive oil, for drizzling

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a 9x9 baking dish or line a sheet pan with parchment paper.
  2. Cook the bacon, then remove from pan. Cut the bacon into small pieces the and set aside. Keeping 2 tablespoons worth of bacon fat (absorb excess fat with paper towel), add the mushrooms and rosemary and cook until browned, 3-5 minutes. Drain and allow to cool for about 10 minutes.
  3. Combine the ricotta, bacon, mushrooms, and egg yolk together. Season with salt if needed.
  4. Gently open the blossoms and stuff with the ricotta/bacon/mushroom mixture, about 1-2 teaspoons per flower depending on the size of the flower. Lay stuffed zucchini flowers on prepared sheet pan or baking dish and drizzle with olive oil.
  5. Bake for 20-25 minutes, or until browned. Serve warm.
Recipe Source: WhiteOnRiceCouple.com.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.


 

{ 8 comments… read them below or add one }
  1. Lisa Thompson

    When roasting check the squash blossoms after five minutes. Depending on the size of your blossoms they might not need a full 25-30 min in the oven. A delicious recipe. Thanks for your sharing!

  2. Sebastian

    I love Zucchin! I have just spent some time in Italy. I have been going there or a while now and every time i am there if i can i git a pizza with zucchini flowers on it – you must try that, it is amazing!

    thanks for sharing

  3. Edyta Guhl

    This looks great!!

  4. Mary Frances

    My goodness these look divine- an edible bouquet 🙂

  5. Vickie

    This looks so good! I made zucchini blossoms for the first time this summer when I had some in my garden, but I deep-fried them. I love the way you left the baby zucchinis attached!

    1. Laura ~ Raise Your Garden

      I did the exact same thing with my blossoms, cooked them for the first time! They are so pretty. Got a little messy deep frying, maybe prettier this way? Will try.

  6. mightyinthemitten

    You just made me cry a little because we used to live around the corner of the Tustin Farmers Market. After our daily 4 mile run, our last loop was through El Camino Real so I could walk through and plan what to make for dinner after seeing what the local farmers had.

    Fast forward 3.5 yrs and now we’re in Detroit and I’m running through Downtown Royal Oak and seeing what is at the Royal Oak Farmers Market. On better days I’m getting up earlier to run and driving to the infamous Eastern Market in Detroit for a wider selection of produce. I followed you in CA and still love following you here in MI as you and Todd are an inspiration for me and my Vietnamese-American cooking.

    Thanks helping me stay in touch with the delicious foods in CA virtually with everything you make!

  7. chhiwat

    Good Idea ! Thank You

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