These herbed ricotta stuffed squash blossoms are one of the most beautiful things we’ve ever put on a plank. It’s not all for show, either! They are such a delicious treat.

Total Time: 30 minutes
Servings: 8 as a side


  • Maple Grilling Plank
  • 8 Squash Blossoms
  • 1/2 cup Ricotta
  • 2-3 Tbsp Mixed Fresh Herbs, chopped
    (we used basil, chives, and parsley)
  • S & P
  • Olive oil

Chef's Tip

Pick your squash blossoms in the morning while the blooms are open. You can store them in your fridge with a damp towel until you’re ready to stuff them.


  1. Pick the squash blossoms in the morning and store in the refrigerator covered with a damp paper towel.
  2. Mix the ricotta and herbs together. Season with salt and pepper. This can be made up to 1 day in advance and refrigerated.
  3. Soak the plank in hot water for 15-30 minutes.
  4. Fill the squash blossoms with the ricotta mixture. We put the ricotta mixture into a sandwich bag and cut off the tip. Then you can pipe the filling directly into the blossoms.
  5. Arrange stuffed blossoms on the plank and brush generously with olive oil. 
  6. Grill with the lid down until starting to brown – 10-15 minutes.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Maple Grilling Plank