Roasted Zucchini Flowers Stuffed with Bacon, Mushroom & Ricotta
When farmers markets are loaded with these blossoms, we’re making stuffed zucchini flowers. Roasted and flavorful these are always a perfect Summertime treat. Stuffed squash blossoms are a fantastic appetizer to share.
Love for Zucchini Blossoms
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.
Peak zucchini flowers season at the farmer market was always exciting because zucchini flowers were often hard to find at grocery stores. 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. We had shared one of our favorite ways to prepare zucchini flowers with vietnamese pork. Another favorite are these blossoms stuffed with creamy ricotta, bacon and mushrooms.
Difference between Male vs Female Zucchini Flowers?
A zucchini plant has both male and female flowers. The male flowers have a stem at the base of the flower, where as a female flower has the bulging stem, which is the ovary. If this ovary get pollinated in the female flower, then it eventually grows into the zucchini. The reproductive parts of the flower are also different, thus becomes an explanation of the birds and the bees. Either way, both types of flowers can be stuffed and eaten. Both are delicious. If you’re a science nerd, here’s more of a detailed explanation.
How to Stuff Zucchini Flowers or Blossoms?
- Remove the inside stamen of the male flowers or pistil of the female flowers. If you accidentally tear one side of the zucchini flower that’s ok. The flower seal around the filling.
- Gently stuff about 1 teaspoon of filling into the flower. If the flower is torn, just gently press the flower up against the filling and the flower will stick to help close it up.
- Don’t overstuff the zucchini blossom. Just stuff enough to where you can still handle the flower without it falling apart.
- All the recipe details are in the recipe box below.
Roasting vs Deep Frying Stuffed Zucchini Flowers
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. The roasting brings out the flavors of the zucchini blossoms without all the grease. That’s all it needs for the delicious stuffing to ooze out and make us crave more of what makes Summer so wonderful.
Video Making the Roasted Zucchini Flowers with Ricotta, Bacon, & Mushrooms
We’re not tired of zucchini yet, stay tuned for more recipes! Here’s our current Zucchini Recipe Collection.
-diane and todd
Oven Roast Zucchini Flowers Stuffed with Bacon, Mushroom & Ricotta
- Preheat oven to 400° F (205°C). Lightly oil and approximately 9x9 baking dish or line a sheet pan with parchment paper.
- Cook the bacon, then remove from pan. In the same pan, 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. Remove from pan and allow to cool for about 10 minutes.
- Cut up the bacon into small pieces. Combine the ricotta, bacon, mushrooms, and egg yolk together. Season with salt if desired.
- 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. Wrap the petals back around the stuffing. Lay stuffed zucchini flowers on prepared sheet pan or baking dish and drizzle or lightly spray with olive oil.
- Bake for 15-20 minutes, or until browned. Serve warm.