The first time I made Ricotta Stuffed Squash Blossoms Recipe, I picked up a basket of them almost on a whim at the farmers market, not entirely sure what I was going to do with them. I ended up filling them with creamy ricotta, a little lemon, and fresh herbs, then baking them until the petals turned golden and delicate at the edges.

Honestly, I couldn’t believe how something so simple could taste so special. Every bite was warm, cheesy, and just a little crisp, which is exactly what a summer appetizer should feel like. Once I made these for friends, I knew this recipe was going straight into my regular rotation.

Ingredients for Ricotta Stuffed Squash Blossoms

Here’s everything I use to make this recipe. Most of it is simple, fresh, and easy to find, especially once squash blossoms start showing up at your local market.

10 squash blossoms, gently rinsed and patted dry: look for ones with the petals still tightly closed, since they hold up better during stuffing.
1 cup whole milk ricotta, well drained: draining excess liquid keeps the filling thick so it doesn’t leak out while baking.
⅓ cup Parmesan cheese, freshly grated: pre-shredded cheese has anti-caking starches that keep it from melting smoothly, so grating your own makes a real difference here.
1 egg yolk: this helps bind the filling and keeps it creamy instead of watery once baked.
1 small garlic clove, finely minced: fresh garlic gives a much brighter flavor than the jarred version.
2 tablespoons fresh basil, finely chopped: adds a sweet, herby note that pairs beautifully with the ricotta.
1 tablespoon fresh chives, chopped: brings a mild oniony bite without overpowering the delicate blossoms.
Zest of 1 lemon: brightens the whole filling and keeps it from tasting flat.
¼ teaspoon sea salt: enhances every other flavor in the filling.
Freshly cracked black pepper: adds a gentle warmth to balance the creaminess.
Olive oil spray: helps the blossoms crisp slightly in the oven without deep frying.
½ cup warm marinara sauce, for serving: adds acidity and makes these even more fun to eat.

Note: This recipe makes enough filling for about 10 medium-sized squash blossoms, so adjust the ricotta mixture up or down depending on how many blossoms you have on hand.

Variations

I love how flexible this filling is, so here are a few ways I like to switch it up depending on what I’m craving or who I’m cooking for.

Dairy-free version: swap the ricotta and Parmesan for a blended cashew and tofu ricotta with nutritional yeast for that same cheesy flavor.
Spicy kick: fold in a pinch of red pepper flakes or a small drizzle of hot honey after baking for a sweet-heat finish.
Extra savory: mix in a spoonful of finely chopped sun-dried tomatoes for a deeper, more concentrated flavor.
Herb swap: try fresh mint or oregano instead of basil for a slightly different aromatic profile.
Nutty crunch: top the finished blossoms with chopped pistachios or toasted pine nuts for texture. If you enjoy creative appetizer ideas, Air Fryer Honey Mustard Halloumi in Zucchini Blankets offers another delicious way to serve fresh seasonal ingredients.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Baking sheet: holds the stuffed blossoms while they bake evenly.
Parchment paper: keeps the delicate petals from sticking as they cook.
Piping bag or zip-top bag: makes filling each blossom neat and mess-free.
Mixing bowl: for combining the ricotta filling ingredients.
Fine grater: for freshly grating the Parmesan and lemon zest.

How to Make Ricotta Stuffed Squash Blossoms?

This part is easier than it looks, and most of the work happens before the blossoms ever touch the oven. I like to prep everything in stages so the delicate petals aren’t handled more than they need to be.

Preheat and Prep

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. While the oven heats, gently rinse your squash blossoms and lay them on a clean towel to dry completely. Moisture left on the petals can make them soggy once baked.

Mix the Ricotta Filling

In a bowl, combine the ricotta, Parmesan, egg yolk, garlic, basil, chives, lemon zest, salt, and pepper. Stir until everything is fully incorporated but still slightly textured. You want the filling thick enough to hold its shape once piped inside the blossoms.

Fill Each Blossom

Gently open each blossom and remove the inner stamen, being careful not to tear the petals. Transfer your filling to a piping bag and pipe about a tablespoon into each blossom, then gently twist the top closed. Treat them delicately, since a little rustic shape is part of their charm.

Bake Until Golden

Arrange the stuffed blossoms on your prepared baking sheet and lightly mist them with olive oil spray. Bake for 12 to 15 minutes, until the petals look tender and slightly golden at the edges. If you want a bit more color, broil for the final minute while watching closely.

Plate and Finish

While the blossoms bake, warm your marinara sauce on the stove. Spread it across a serving plate, then arrange the baked blossoms right on top. Finish with an extra pinch of flaky salt, a little more lemon zest, and any of your favorite toppings. For another flavorful appetizer with a creamy center, Salmon Balls with Creamy Avocado Sauce Recipe pairs beautifully with the same style of entertaining.

Additional Tips for Making This Recipe Better

After making this more times than I can count, here are a few things I’ve learned along the way.

I always drain my ricotta really well first, since skipping this step makes the filling too loose and it leaks out during baking.
I try to work quickly once the blossoms are open, since they wilt fast if left sitting out too long.
I’ve found that slightly underfilling each blossom actually works better than overstuffing them, since it keeps them from bursting open.
I like to double the filling recipe and use the extra as a spread on toast or a dip for crackers the next day.
I always taste my filling before stuffing anything, since that’s my only chance to adjust the salt or lemon before it’s baked.

How to Serve Ricotta Stuffed Squash Blossoms?

These blossoms feel a little fancy, so I like to serve them in a way that matches that feeling without much extra effort.

Arrange them over a pool of warm marinara sauce so each bite gets a little sauce with it.
Scatter fresh basil ribbons and lemon zest over the top right before serving for a bright, fresh look.
Add a small bowl of extra marinara or a drizzle of good olive oil on the side for dipping.
Serve them alongside a simple green salad or a chilled glass of white wine for an easy dinner party spread.
Plate them on a rustic wooden board for a more relaxed, shareable presentation.

Nutritional Information

Here’s a general idea of what you can expect per serving of these stuffed blossoms.

Calories: approximately 90 per blossom
Protein: around 4 grams per blossom
Carbohydrates: around 3 grams per blossom
Fat: around 6 grams per blossom

Make Ahead and Storage

Planning ahead makes this recipe even easier, though a few parts of it hold up better than others.

You can make the ricotta filling up to two days in advance and store it in an airtight container in the fridge. This is the best way to prep ahead, since the filling actually tastes even better once the flavors have had time to meld together.

I don’t recommend stuffing the blossoms too far ahead of time, since the delicate petals can wilt or get soggy if filled too early. It’s best to stuff them right before baking for the freshest texture and flavor.

If you have leftover baked blossoms, store them in an airtight container in the fridge for up to two days. Reheat them gently in the oven at a low temperature rather than the microwave, since the petals can turn mushy if reheated too quickly.

Why You’ll Love This Recipe

This recipe has become one of my favorite ways to use up a summer harvest, and here’s why I think you’ll love it too.

It’s simple to make: the filling comes together in one bowl, and baking is far less messy than frying.
It’s versatile: you can swap herbs, cheeses, or toppings depending on what you have on hand.
It works for different diets: the dairy-free variation makes it easy to serve to a crowd with different needs.
It’s naturally elegant: these blossoms look like something from a restaurant menu, even though they’re easy to pull off at home.
It celebrates the season: squash blossoms only show up for a short window each summer, which makes this recipe feel like a special treat every time.

Ash Tyrrell

Ricotta Stuffed Squash Blossoms Recipe

The first time I made ricotta stuffed squash blossoms, I picked up a basket of them almost on a whim at the farmers market, not entirely sure what I was going to do with them. I ended up filling them with creamy ricotta, a little lemon, and fresh herbs, then baking them until the petals turned golden and delicate at the edges.

Print Recipe Pin Recipe

Total Time 30

Ingredients Method Notes

Ingredients

10 squash blossoms gently rinsed and patted dry: look for ones with the petals still tightly closed, since they hold up better during stuffing.
1 cup whole milk ricotta well drained: draining excess liquid keeps the filling thick so it doesn’t leak out while baking.
⅓ cup Parmesan cheese freshly grated: pre-shredded cheese has anti-caking starches that keep it from melting smoothly, so grating your own makes a real difference here.
1 egg yolk: this helps bind the filling and keeps it creamy instead of watery once baked.
1 small garlic clove finely minced: fresh garlic gives a much brighter flavor than the jarred version.
2 tablespoons fresh basil finely chopped: adds a sweet, herby note that pairs beautifully with the ricotta.
1 tablespoon fresh chives chopped: brings a mild oniony bite without overpowering the delicate blossoms.
Zest of 1 lemon: brightens the whole filling and keeps it from tasting flat.
¼ teaspoon sea salt: enhances every other flavor in the filling.
Freshly cracked black pepper: adds a gentle warmth to balance the creaminess.
Olive oil spray: helps the blossoms crisp slightly in the oven without deep frying.
½ cup warm marinara sauce for serving: adds acidity and makes these even more fun to eat.

Method

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. While the oven heats, gently rinse your squash blossoms and lay them on a clean towel to dry completely. Moisture left on the petals can make them soggy once baked.
In a bowl, combine the ricotta, Parmesan, egg yolk, garlic, basil, chives, lemon zest, salt, and pepper. Stir until everything is fully incorporated but still slightly textured. You want the filling thick enough to hold its shape once piped inside the blossoms.
Gently open each blossom and remove the inner stamen, being careful not to tear the petals. Transfer your filling to a piping bag and pipe about a tablespoon into each blossom, then gently twist the top closed. Treat them delicately, since a little rustic shape is part of their charm.
Arrange the stuffed blossoms on your prepared baking sheet and lightly mist them with olive oil spray. Bake for 12 to 15 minutes, until the petals look tender and slightly golden at the edges. If you want a bit more color, broil for the final minute while watching closely.
While the blossoms bake, warm your marinara sauce on the stove. Spread it across a serving plate, then arrange the baked blossoms right on top. Finish with an extra pinch of flaky salt, a little more lemon zest, and any of your favorite toppings.

Notes

I always drain my ricotta really well first, since skipping this step makes the filling too loose and it leaks out during baking.
I try to work quickly once the blossoms are open, since they wilt fast if left sitting out too long.
I’ve found that slightly underfilling each blossom actually works better than overstuffing them, since it keeps them from bursting open.
I like to double the filling recipe and use the extra as a spread on toast or a dip for crackers the next day.
I always taste my filling before stuffing anything, since that’s my only chance to adjust the salt or lemon before it’s baked.