Print
Overhead shot of sautéed zucchini blossoms and herbed ricotta on a serving platter next to a bowl filled with zucchini blossoms and a smaller bowl filled with olive oil.

Sautéed Zucchini Blossoms with Herbed Ricotta

Course Appetizers
Keyword sides and snacks, zucchini, ricotta, quick and easy
Servings 6 to 8
Author Megan Wells

Ingredients

Dripped Herbed Ricotta Ingredients

  • 12 ounces whole milk basket ricotta I used Bellwether Farms
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Morton kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon chives finely chopped
  • 1 tablespoon parsley finely chopped
  • 1 tablespoon basil finely chopped
  • 1/2 tablespoon lemon zest

Sautéed Zucchini Blossoms Ingredients

  • 24 Zucchini blossoms with attached baby zucchini
  • 3 tablespoons extra-virgin olive oil separated
  • 1 tablespoon basil sliced thinly in ribbons
  • Flaky sea salt to taste

Instructions

Dripped Herbed Ricotta Instructions

  1. Place the ricotta in cheesecloth and tie into a bundle. Place the bundled ricotta in a strainer and set it over a bowl. Put a plate on top of the ricotta and place something heavy on the plate so that it is pressing lightly on the ricotta, draining the excess liquid out. Let the ricotta drain for at least 2 hours.
  2. Put the drained ricotta in the bowl of a stand mixer. Whisk on high for 1 minute and then add the olive oil and whisk for 1 minute.
  3. Add the rest of the ingredients and whisk until evenly incorporated.

Sautéed Zucchini Blossoms Instructions

  1. Cut the baby zucchini in half vertically and then cut each half into 3 pieces, vertically, so that they approach matchstick status.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Once the oil is hot, add the zucchini and sauce until it is tender but still crisp, about 2 minutes.
  3. Turn off the heat and add the basil and flaky sea salt and stir. Transfer to a plate.
  4. Add the remaining 2 tablespoon extra-virgin olive oil. Once the oil is hot, add the squash blossoms and cook about 2 seconds per side. It helps to use tongs to flip the blossoms. The blossoms should still be bright in color and barely wilted. Transfer to a plate.
  5. Spread the ricotta mixture on a serving platter using a spoon to spread it evenly. Pour a little olive oil over it and then spread the sautéed zucchini on top. Top with the blossoms and a sprinkle of flaky sea salt. Serve.

Recipe Notes

I’ve done this recipe multiple times with anywhere from 12 to 24 blossoms.