Summer Herb Ricotta-Stuffed Zucchini Blossoms with Luscious Tomato Confit

These delicate zucchini blossoms are filled with a silky herbed ricotta and served atop a vibrant tomato confit for an elegant summer appetizer or light vegetarian main.

The slow-roasted tomato confit develops a deep sweet-tart flavor with garlic and thyme, while the ricotta filling brightens with lemon zest and fresh basil, parsley, and chives.

With just a handful of ingredients and simple techniques—gently stuffing blossoms and roasting tomatoes low and slow—you’ll have a stunning dish ready to impress.

Summer Herb Ricotta-Stuffed Zucchini Blossoms with Luscious Tomato Confit

Serves: 4 Prep Time: 30 minutes Cooking Time: 70 minutes 70 minutes

Nutrition facts: 180 calories 14g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE TOMATO CONFIT

• 1 lb cherry or grape tomatoes, halved
• 3 garlic cloves, smashed
• 3 Tbsp extra-virgin olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ¼ tsp kosher salt
• freshly ground black pepper

FOR THE STUFFED BLOSSOMS

• 12 large zucchini blossoms, stems trimmed
• 1 cup whole-milk ricotta
• 2 Tbsp finely chopped fresh basil
• 2 Tbsp finely chopped fresh parsley
• 1 Tbsp chopped fresh chives
• 1 tsp lemon zest
• ½ tsp kosher salt
• freshly ground black pepper
• 1 Tbsp olive oil, for drizzling

Instructions

1. Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
2. Toss halved tomatoes, garlic, olive oil, thyme, salt, and pepper together on the prepared sheet.
3. Roast tomatoes for 60 minutes, until they collapse and develop a jammy consistency. Remove garlic cloves if desired.
4. Meanwhile, combine ricotta, basil, parsley, chives, lemon zest, salt, and pepper in a bowl until smooth.
5. Carefully open each zucchini blossom and spoon about 1 teaspoon of the ricotta mixture inside. Twist the petals gently to seal.
6. Arrange filled blossoms on a second parchment-lined sheet, drizzle with olive oil, and bake at 375°F (190°C) for 10–12 minutes, until edges are lightly golden.
7. To serve, spread the tomato confit in the center of a platter or individual plates and place the warm blossoms on top.
8. Garnish with extra fresh herbs, a drizzle of olive oil, and a sprinkle of flaky sea salt.
9. Enjoy immediately to preserve the delicate texture of the blossoms.

Notes

Tip: Leftover tomato confit keeps up to a week; stir into pasta or spread on crostini for another delicious use.

Tips & Variations

• Choose fresh blossoms that are firm and unblemished. Gently shake out any moisture before filling.
• Avoid overfilling: use a teaspoon of ricotta and twist the tip of the blossom to seal.
• Substitute goat cheese or mascarpone for a tangier or richer filling.
• Store leftover tomato confit in an airtight jar in the fridge for up to a week; it’s perfect on crostini or stirred into pasta.
• Sprinkle red pepper flakes for heat or finish with a drizzle of balsamic reduction for added sweetness.