This remarkable recipe captures the essence of Mediterranean cuisine, combining the tenderness of zucchini flowers, the creaminess of ricotta, and the savory notes of anchovies into a harmonious symphony of flavors.

How to Make It


Remove the stem or small tender zucchini from the flower. Then remove the fleshy and bitter pistil inside the corolla.

Buy Now


Now remove the spiny leaves at the base of the flower. Finally, gently clean the petals with a damp cloth and set aside


Cut the anchovies into small pieces with a knife. Then place the ricotta in a bowl and add the anchovies, the parmigiano cheese and nutmeg to taste


Using a pastry-bag fill the zucchini flowers with the ricotta cream. Fill to just over half full, then twist the petal tips to close the flowers.

Place the stuffed zucchini flowers on a baking sheet lined with baking paper. Then brush them lightly with extra virgin olive oil. Finally, sprinkle with Parmigiano cheese and a little more oil.



Bake at 200°C (392°F) for 5-6 minutes. Then turn on the grill and leave the zucchini flowers in the oven for another 2 minutes. Serve the baked stuffed zucchini flowers hot or at room temperature.