Lemon and ricotta stuffed zucchini flowers

Steaming allows these zucchini flowers to retain their firm texture and mild nutty flavour, partnered with creamy ricotta and zesty lemon.

  • 25 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 250 grams ricotta cheese
  • 2 tablespoon finely grated Parmesan cheese
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh mint
  • 2 tablespoon roasted pine nuts
  • 12 (240g) zucchini flowers with stems attached


  • 1
    Combine cheese, rind, juice, mint and nuts in a small bowl.
  • 2
    Discard stamens from inside zucchini flowers; fill flowers with cheese mixture, twist petals tops to enclose filling.
  • 3
    Place zucchini flowers, in single layer, in large bamboo steamer, over large saucepan of boiling water. Steam, covered, about 20 minutes or until zucchini are tender.


Female zucchini flowers are attached to a young, developing zucchini while male zucchini flowers have a thin stem.

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