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Ricotta Stuffed Zucchini Flowers with Roasted Pepper Pesto

You can prepare the pesto and fill the flowers in advance. You will need to batter and fry the zucchini flowers at the last minute.


  • Pesto:

  • 1 cup sliced roasted peppers

  • ½ cup lightly toasted pine nuts

  • 1 clove garlic, minced

  • 1 tsp finely grated lemon zest

  • 3 Tbsp grated Parmesan cheese

  • 2 Tbsp extra virgin olive oil

  • salt & pepper

  • Zucchini Flowers:

  • 1 cup creamy ricotta cheese

  • 3 Tbsp grated Parmesan cheese

  • 3 Tbsp chopped fresh basil

  • 1 clove garlic, minced

  • 1 tsp finely grated lemon zest

  • salt & pepper

  • 16 fresh zucchini flowers

  • vegetable oil, for frying

  • Batter:

  • 1 cup all-purpose flour

  • 1 egg

  • pinch salt

  • 1 cup cold soda water

  • extra flour, for dipping flowers


  • 1.

    For pesto, pulse all ingredients in a food processor until smooth and season to taste. Chill until ready to serve (but pull from fridge an hour before serving).

  • 2.

    For zucchini flowers, stir ricotta with Parmesan, basil, garlic and lemon zest and season to taste. Fill a piping fitted with a large, plain tip with cheese. Gently wash and dry zucchini flowers on paper towel. To fill, gently open flower, trying not to tear the petals open and pipe in filling. Chill until ready to cook.

  • 3.

    Heat oil in a deep pot (or tabletop fryer) until 375F (190C). Make batter. Whisk all ingredients together immediately before using. Sprinkle filled flowers lightly with flour and dip in batter. Gently set flower in hot oil, using a slotted spoon and fry for 2 to 3 minutes, turning once. Remove onto a paper towel to drain.

  • 4.

    To serve, spoon a little pesto on a plate and arrange 2 zucchini flowers on top. Serve immediately.

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