Make gluten-free baked stuffed squash blossoms filled with creamy ricotta, basil, garlic, and Italian cheese, then coated and baked until golden.
Delicate, golden, and filled with creamy ricotta, these Gluten-Free Baked Stuffed Squash Blossoms are a beautiful Italian appetizer that celebrates fresh summer produce. Known in Italy as Fiori di Zucca Ripieni al Forno Senza Glutine, this baked version delivers a lightly crisp exterior without deep frying.
Each zucchini blossom is filled with ricotta, Pecorino Romano, fresh basil, shallot, and garlic. The savory cheese filling is rich and aromatic, while the tender blossoms provide a delicate contrast. A simple batter made with rice flour, sweet rice flour, eggs, milk, and sparkling water creates the golden coating.
Serve these stuffed squash blossoms as a seasonal appetizer, an elegant side dish, or part of an Italian-inspired summer meal. They are especially delicious served immediately after baking, while the coating is crisp and the ricotta filling is warm.
Because zucchini blossoms wilt quickly, prepare them on the day they are harvested or purchased whenever possible. Handle the flowers gently when cleaning, filling, and coating them to help preserve their shape.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 stuffed squash blossoms
Ingredients
For the Squash Blossoms
12 large zucchini blossoms
For the Ricotta Filling
1 cup ricotta cheese
2 tablespoons grated Pecorino Romano cheese or Parmesan cheese
Handful of fresh basil leaves, finely chopped
1 large egg
1/8 teaspoon salt
Black pepper to taste
1 shallot, finely diced
2 cloves garlic, finely diced
For the Gluten-Free Batter
7 tablespoons rice flour
2 tablespoons sweet rice flour
1 teaspoon baking powder
Salt to taste
Ground black pepper to taste
2 large eggs
1/4 cup milk
1/4 cup sparkling water
Olive oil for greasing and drizzling
Directions
Step 1: 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 each flower. A small tear may form along the side of a blossom during cleaning, which is normal.
Rinse the blossoms gently under cool water. Arrange them on paper towels and allow them to dry completely before filling.
Step 2: Prepare the Oven
Preheat the oven to 400°F. Generously grease a large rectangular baking dish with olive oil and set it aside.
Step 3: Make the Ricotta Filling
Place the ricotta cheese, Pecorino Romano or Parmesan cheese, chopped basil, egg, salt, black pepper, diced shallot, and diced garlic in a medium mixing bowl.
Stir until the ingredients are thoroughly combined and the filling is smooth.
Step 4: Fill 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. Alternatively, carefully add the filling with a small spoon.
Avoid overfilling the flowers because the filling may escape as they bake.
Gently twist the tips of the petals together to help enclose the ricotta mixture. Repeat until all 12 blossoms have been filled.
Step 5: Prepare the Gluten-Free Batter
In a medium bowl, whisk together the rice flour, sweet rice flour, baking powder, salt, and ground black pepper.
In a separate bowl, whisk together the eggs, milk, and sparkling water.
Gradually pour the wet mixture into the dry ingredients, whisking until a smooth batter forms.
Step 6: Coat the Stuffed Blossoms
Carefully dip each filled blossom into the gluten-free batter, turning it gently to coat the entire surface.
Lift the blossom from the batter and allow the excess to drip back into the bowl. Place it in the prepared baking dish. Repeat with the remaining blossoms, arranging them in a single layer without overcrowding.
Lightly drizzle the tops with olive oil to encourage even browning and a crisp exterior.
Step 7: Bake the Squash Blossoms
Bake for 20 minutes, or until the blossoms are golden brown and lightly crisp on the outside and the filling is heated through.
Step 8: Serve
Serve the baked stuffed squash blossoms immediately while the coating is crisp and the ricotta filling is warm.
Notes
Use zucchini blossoms on the same day they are harvested or purchased whenever possible. The delicate flowers wilt quickly and are easiest to fill while fresh.
Dry the blossoms thoroughly after rinsing them. Excess water can prevent the batter from coating the petals evenly.
Handle the blossoms carefully during cleaning and filling. Small tears are normal and can usually be closed by gently overlapping the petals.
Do not overfill the flowers. Approximately 1 tablespoon of ricotta filling per blossom should be enough to fill the lower portion while leaving room to twist the petals closed.
Small cubes of mozzarella may be folded into the ricotta filling for additional creaminess.
If the batter thickens while standing, whisk it briefly before coating the remaining blossoms.
This recipe may be doubled or tripled for entertaining. Bake the blossoms in batches or use additional baking dishes so they remain in a single, uncrowded layer.
Refrigerate leftovers promptly in an airtight container. Reheat them in a 350°F oven until warmed through and lightly crisp. Oven reheating will produce a better texture than microwave reheating.
For gluten-free preparation, check that the rice flour, sweet rice flour, baking powder, cheeses, and other packaged ingredients are labeled gluten-free when necessary. Prevent cross-contact by using clean bowls, utensils, work surfaces, and baking equipment.
