Delicate, golden, and filled with a creamy ricotta mixture, these Gluten-Free Baked Stuffed Squash Blossoms are a classic Italian appetizer that brings the flavors of summer straight to your table. Known in Italy as Fiori di Zucca Ripieni al Forno Senza Glutine, this lighter baked version skips the deep fryer while still delivering a crispy, satisfying texture.
Fresh zucchini blossoms are stuffed with a savory ricotta and basil filling, coated in a light gluten-free batter, and baked until perfectly golden. Whether you are looking for an elegant appetizer, a seasonal side dish, or a unique addition to your gluten-free recipe collection, these baked squash blossoms are guaranteed to impress.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
12 stuffed squash blossoms
For the Squash Blossoms
12 large zucchini blossoms
For the Filling
1 cup ricotta cheese
2 tablespoons grated Pecorino Romano cheese or Parmesan cheese
Handful fresh basil leaves, finely chopped
1 large egg
⅛ teaspoon salt
Black pepper to taste
1 shallot, finely diced
2 cloves garlic, finely diced
For the Gluten-Free Dredge
7 tablespoons rice flour
2 eggs
¼ cup milk
¼ cup sparkling water
2 tablespoons sweet rice flour
1 teaspoon baking powder
Salt to taste
Ground black pepper to taste
Olive oil for greasing and drizzling
Prepare the Squash Blossoms
Carefully trim away the thin green leaves at the base of each zucchini blossom. Gently remove the yellow pistil from the center of the flower. A small tear may form along the side of the blossom, which is completely normal.
Rinse the blossoms thoroughly under cool water and place them on paper towels to dry completely.
Preheat the Oven
Preheat your oven to 400°F.
Generously grease a large rectangular baking dish with olive oil and set aside.
Make the Ricotta Filling
In a medium mixing bowl, combine the ricotta cheese, grated Pecorino Romano cheese, egg, chopped basil, diced shallot, diced garlic, salt, and black pepper.
Mix until the filling is smooth and evenly combined.
Stuff the Blossoms
Transfer the ricotta mixture to a pastry bag or a freezer bag with one corner snipped off.
Pipe approximately 1 tablespoon of filling into the lower half of each blossom. If preferred, use a small spoon to fill the flowers.
Once filled, gently twist the tops of the blossoms to seal them and prevent the filling from escaping during baking.
Continue until all of the blossoms have been filled.
Prepare the Gluten-Free Batter
In a medium bowl, whisk together the rice flour, sweet rice flour, baking powder, salt, and black pepper.
In a separate bowl, whisk together the eggs, milk, and sparkling water.
Gradually add the wet ingredients to the flour mixture, whisking until a smooth batter forms.
Coat the Stuffed Blossoms
Carefully dip each stuffed blossom into the batter, ensuring it is evenly coated.
Allow any excess batter to drip away before placing the blossoms into the prepared baking dish.
Arrange them in a single layer without overcrowding.
Drizzle the tops lightly with olive oil to help them become crisp and golden while baking.
Bake
Bake for 20 minutes, or until the blossoms are golden brown and lightly crisp on the outside.
Serve immediately while hot and fresh from the oven.
For the best flavor and texture, prepare zucchini blossoms on the same day they are harvested or purchased. They tend to wilt quickly and are most delicate when fresh.
Feel free to customize the filling by adding small cubes of mozzarella cheese for extra creaminess.
For a vegetarian version, simply omit any optional meat additions and focus on the fresh cheese and herb filling.
If you have an abundance of zucchini blossoms, this recipe can easily be doubled or tripled for entertaining.
Leftover stuffed squash blossoms can be reheated in the oven at 350°F until warmed through and crisp again.
These baked stuffed zucchini blossoms are naturally light, packed with fresh Italian flavors, and completely gluten-free. Baking instead of frying creates a healthier version without sacrificing taste or texture. The creamy ricotta filling pairs beautifully with fragrant basil, Pecorino Romano cheese, and garlic, creating a rich and flavorful bite.
