Alright everyone wants to know what I am going to do with the zucchini blossoms, its just so simple, I feel like I am letting you down. It’s been since last October since we have had any, so of course the first time I use them is going to be my standard presentation….I have played with it, changed the egg dip, but I always come back to these little bites of heaven. When we were in Rome, we had stumbled upon this little restaurant near the mouth of truth. We went in and saw a couple next to us getting all this wonderful food brought out to them. That’s when I first saw zucchini blossoms.
I asked our server if we could have the same assortment the other couple was having since I couldn’t find it on the menu. She told me they were friends of the chef and he has sent out the food to them……sigh….I said I understood, and thanked her for telling me. I don’t know if its the sad puppy dog eyes that got her, but she came back out and told me the chef would be happy to make it for us! (it must be a gift, and it only works with women, but I have gotten tables when none were available, free desserts and drinks….sigh). Anyway I forget my wife reads this too..lol….so as the course’s came out, so did the zucchini blossoms.
Romans do make them a bit differently, a piece of anchovy, a little bit of mozzarella, and quick fried till golden…..a work of art! But while we loved them in Rome, at home we remembered we didn’t like anchovies all that well. So I started tinkering with them and decided upon just a cheese filling, and that seemed to do the trick…dipped in an egg batter and quickly fried in Olive oil, patted dry and served at room temp. Little bites of heaven!
Stuffed Zucchini Blossoms
12-15 Zucchini Blossoms
1/2 cup Ricotta Cheese
1 oz grated Romano Cheese
1 oz Shredded Mozzarella Cheese
1 egg
Pinch of Black Pepper
Pinch of Granulated Garlic
mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge. Gently twist the blossom closed. (you may also make a small slit in the side of the blossom and fill it from there). Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
Egg Mixture
2 whole eggs
1/4 cup milk
1/4 cup flour
1/4 cup grated Romano
1 Tablespoon chopped Basil or Italian Parsley
Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
Heat a large sauté pan and then add about 1/4 inch of olive oil to the pan.
Lightly dredge stuffed blossom in plain flour, shake off excess. Dredge floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan. Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them. Place finished blossom on paper towels to drain off any excess oil. When all the blossoms are finished place a paper towel on top of the Flowers and pat dry. Serve the Blossoms at room temperature. My Blossoms didn’t hold up as well as usual, so I only stuffed them, I promise more recipes in the weeks to come.
I saw the recipe for Courgette Gratin in last months BBC Good Food, it looked like a wonderful casserole, so I made a few adjustment to the recipe and I have to say it was delicious! The squash stayed firm and the rice was so very flavorful, with the tomatoes adding a nice contrast the dish! I was lucky enough to find Sunburst Squash at the Market, a bright deep yellow with a green spot at the end.
Courgette Gratin
2 small Sunburst or Yellow Squash sliced about 1/8 inch thick
1 small onion diced
1 Cup Mixed Rice and Grain Blend, or Rice of your choice
1 Cup of Grape Tomatoes cut in half length ways.
1 quart of Vegetable Stock
1 cup of shredded Cheddar
1/2 cup of Greek Yogurt or Sour Cream
3-4 Tablespoons Pesto
Sea Salt and Pepper to Taste
Olive Oil
Place diced onions and Rice Blend in a 2 quart pot with enough olive oil to coat the rice. Allow the grains to sauté for about 3-4 minutes, you want to completely sear the grains, you may start to smell a nutty aroma.
Add vegetable stock, and Pesto to Rice and mix thoroughly. Reduce the heat, stirring occasionally, until all the liquid is absorbed, about 20 minutes. Depending upon the grains you use you may need to add more stock or water until the rice is almost fully cooked. Rice mixture should still be wet.
While Rice is cooking slice your squash and place in a mixing bowl with just enough olive oil to lightly coat the squash slices. ( do not use too much oil, you do not want your dish greasy)
With the rice off the heat, add in your Greek Yogurt, and tomatoes. Pour mixture into a small baking dish, rice should come almost to the top of your baking dish. Top the rice mixture with most of your shredded cheddar cheese (save about 1/4 cup for the top), then place the squash slices overlapping each slice as you go. Sprinkle remaining cheddar cheese on top of squash and season finished dish with sea salt and black pepper. Place in a 350 degree oven for 20-25 minutes, until the top is golden brown. Sprinkle with chopped Basil or Italian Parsley.
I had some of my zucchini flower stuffing left over and a Graffiti Eggplant in the Refrigerator, so thought, why not……hmmm, stuffed Eggplant Rollantine’s.
Slice your eggplant into long slices, about 1/8 inch thick. leave the peel on the edges just trim off the top and bottom skin. You can either grill your eggplant slices or gently sauté them in olive, about 2 minutes per side. If you choose to grill them lightly coat them in olive oil.
Place the slices on paper towels and pat dry. Take your ricotta cheese mixture from the zucchini blossoms, and spread 1 tablespoon of the mixture on each eggplant slice. Roll the slice up and repeat with the rest of the eggplant. Place rolls in a baking dish and place in a 350 degree oven for 20 minutes. Top with your own Marinara sauce and serve.
Now its not Vegan, but it is Vegetarian…….I can give up meat, but not cheese……ooooohhhhh the Wonder of Cheese. But on another note, today at Wegman’s I purchased Organic Raw Agave, Virgin Coconut Oil, Organic Shortening, and Silken Tofu……now I just have to figure out what to do with it……sigh…..baby steps.
Fab – I'll need to try your way.
I've been cooking zucchini flowers myself in a tempura batter tonight and they were simply delicious. Now I remember why I planted so many courgette and squash plants this year !
I've never had zucchini blossoms before but I'm seeing them on all the blogs! I'll have to keep my eye out for it at the farmer's market. They look delicious.
I've been dying to see what you were up to with the blossoms! I love the simple fried ones, that's next on my to do list!
OMG I al so loving all of your recipes these days, if I come across these blossoms I am using your idea.
They look delicious.
Awesome dish.
I am really sorry that I haven`t been able to grow any vegetables, this because my hayfever.
It’s worth growing a courgette plant yourself just so that you can obtain a handful of flowers to try for yourself. These flowers are quite expensive to buy in the UK.
In Mexico, the flower is often used for a soup, sopa de flor de calabaza. As always great post ♥
just as great as I expected, simple cheese filling with a wonderful batter, now who could ask for more… love the squash dish too, it is one of my favorite vegetables…
Oh my! I lve zucchini blossoms, I think are georgeous and delicious!
Look awesome!! gloria
These are some gorgeous dishes:)
These are the most GLORIOUS photos, Dennis! Absolutely LOVE them!
You just made my day sunnier. 
so can you store the blossoms while more are growing?
do you just pick them off and it wont effect the growing of the zucchini?
Hey Dennis! This line up of food looks so good to my empty stomach, and two of my favorites are here: the two squash dishes! I can only imagine how wonderful those stuffed blossoms were. Ooh, and your blue background is beautiful. It really allows the more neutral colored food to shine.
p.s. can't wait to see what you do with all the vegan goodness (smile)!
Pretty, I love the arrangement in the glass pitcher, it sounds like the zucchini blossoms are sure getting 'the buzz' but I'm liking the squash gratin as well!
Incase Dennis can't tell you – the zucchini plants produce male and female flowers.
The females become zucchini. As long as you leave one or two male flowers, the plant can still pollinate.
The flowers won't store…so grow a plant or become a friend of a courgette / zucchini plant owner !
Just lovely. Glad you stuffed them with Ricotta cheese. My grandmother used to also do rice mixture. Wish I had written down her recpies… so many are now forgotten.
Thank you for sharing!!!
Those look SO delicious!
I keep reading about zucchini blossoms, and how good they are, but somehow we've never tried them.
I think this summer we must change that!
Thanks,
Leslie
WOw..look at that. I tasted this in Rome last year. Fabulous dish and fabulous post. Love all the photos!
We had something similar last week. A variation of the filing–they were to die for! Beautiful dishes all around!
Those zucchini blossoms really do look like little bites of heaven!
Wow, three great ideas. I am crossing my fingers that I can get zucchini blossoms in my little town this summer. Love the gratin. That is a winner.
great recipe, love the cheese filled goodness. please stop my blog, you won!!
sweetlife
All these dishes sound delicious, and your photos for this post just may be the most stellar and enticing ones I've seen yet since I started following your blog. Great work all around, Dennis!
-Sara
Tempura is a great coating too, I just lean more towards egg.
-Amanda
The reason squash blossoms became food was that the plants bear two kinds of flowers, one for each sex, on the same plant. There are roughly three male pollen bearing flowers for each single female flower. Since the female flowers are the fruit bearers, people began plucking the excess male flowers to eat before the crop of squash matured. As long as you leave one male flower to pollinate the female, your good. As for storing them keep them liked any flower in water, but I wouldn't count on more than two days after picking them. You can keep them in the refrigerator as long as they do not get too cold.
Wonderful! My zucchini are blooming and this will be the first recipe I try with the blossoms. You always have something wonderful going on in your kitchen and your photos are stunning.
Anything that has cheese in it is my favorite!!
Katherine
must find some zucchini blossms! yum
wow I want to eat your food and gorgeous pics, love courguette we call them that in the UK
That picture of the bouquet of zucchini flowers is just stunning, Dennis. I have never tried eating them but I am DYING to. Your recipe is going in the to-make file. Thanks!
I have never had zucchini flowers, but I was just out in my garden thinking I should try them this year!!
I've never made zucchini blossoms but have heard so much about how wonderful they are. These just look divine and now I'm desperate to try some.
The zucchini blossoms are beautiful, but the courgette gratin looks to die for. Its just bursting with colour. I can't wait to try it myself.
simply beautiful! I would love to try these, thank you for the inspiration!
anne
http://www.anniebakes.net
Dennis, Have I told you lately how much I love your blog? Those blossoms are exquisite! I really wish I could have been there to try one. The other dishes aren't half shabby either.
I have faith you'll figure out your next batch of ingredients and whip it up into something stunningly beautiful and delicious.
Looks delicious Dennis!
I've had really good stuffed zucchini blossoms before, but I've never actually tried making them. Thanks for the inspiration…now I just have to find some!
I have a little overplanting of zucchini problem at my house, so I love reading about new recipes. These look so delicious! And I love the zucchini blossoms in a vase! I never would have thought!
Thanks Dennis for sharing your beautiful recipes. I have been wondering what to do with squash I had recently picked up at the farmers market. I usually sautee it but I love this recipe and will be trying it with my farmers market squash. I also love your zucchini blossom story and recipe. Very funny puppy dog face story! Sounds like it has been working for you! I always come back for inspiration!
Great dishes Dennis! The photos look amazing!
Great new twist on the blossoms. I'm not so much a fan of the anchovy version either. Since my plants are awash in blooms, I have incentive to give your recipe a try. Thanks for sharing!
I had so many zucchini blossoms from the farm share last year, had no idea what to do with them. Fantastic idea, thanks for sharing!
Denis,
I want you to come and live in my house just so you can make some of these amazing meals (of course, your company would be an equal if not better benefit). This looks so good!
All of your recipes are lovely! They take me back to Rome. Eggplant Rollatini is one of my absolute favorites
Lovely!! what a lovely medley of colours..a real feast to my eyes..
Ahhhhh. zucchini blossoms.. brings me back to when I first saw them. " What…the…" yup. my first reaction years ago. I used to do a courgette roll tossed with red peppercorn, lemon infused olive oil and some herbs, fine chopped. Then I would wrap that around divers scallopes.. pan seared and BAM! garnish with some blanched small califlower pcs. what do you think?
Thanks for the welcome Chef Dennis. Glad to be a part of the food buzz community!
We've never cooked zuke blossoms, which is a shame. There's nothing disappointing about frying them though. It seems like that is the number one way to try them.
Hello Denis!
I's so in love with your photos and presentation and delicious dishes that I must follow your blog for more inspiration; I think I've just discovered my muze…
and thank you Denis for visiting my blog and for the sweet comment! See you soon!
Greetings from California!
Nina
p.s have you ever made "Cream of zucchini blossom soup"?
Thats really very beautiful chef…love your dishes…
Wow I have to try these. I have recently seen a lot of recipes with zucchini blossoms. I think it will be my next great adventure.
All look so delicious…I wouldn't know which one to choose, all of them! Thanks for posting these recipes
It must be a combination of the puppy eyes and the sighing, ha ha. Beautiful presentation as always.
Amazing recipes. I loved that!!
Cheers,
Lia.
What an amazing collection of recipes…and photos Dennis. Truely inspiring…as always.
LOL…I can't help you with the tofu because personally, I abhor the stuff! However, coconut oil is a standard in my kitchen. I stopped using Agave (unless it is pure Raw blue agave) when I found out how highly processed it is though.
The stuffing for the zucchini flowers sounds just amazing. I could never give up cheese either. It's just too damn good.
Love these stuffed zucchini blossoms…oh man, ain't they just terrific!
Everything looks so delicious! I think you hit on every one of my fave veggies
You make me want to move out of my apartment even faster so I can have a garden!!
OMG, I love zucchini blossoms! I haven't had any this year since we didn't plant zucchinis…I'll have to see if I can find any at the farmer's market. Your recipe looks so tasty!
Wow…Oh…There are no words. I can't wait to try all of this! I should probably give eggplant another go, but like you said, baby steps. My mom tried to fry up eggplant when I was 12 and it was terrible. My brother had been subjected to it first and he lied and told me they were chicken nuggets so of course I piled my plate high (who'd ever thought I was such a picky eater?). Needless to say, NOT heaven, more like Down Below. But your eggplant rollups look so darn tasty I just can't say no!
My father-in-law would laugh those blossoms right out of your pitcher and into the frying pan. LOL While, I tought it was a very creative decor…just beautiful.
I love the cheese stuffing combo…I can practically taste it.
Gorgeous photo ;0)
Ciao for now,
Claudia
Wow, stunning colors and presentation… I'm dying to try zucchini blossoms! I can never find them around here though… Must be looking in the wrong places. Time to hit the farmer's market!
Dennis, It's me again! It's high time I passed an award your way so stop by in your spare time and pick it up!
Oh, and I didn't know you were a native Texan (I saw your comment over at Monet's blog). We lived there for six years and a part of me is still back there. I love the Lone Star State!
Everything looks so decadent! I've been meaning to try zucchini blossoms. Do they taste much like zucchini?
Did you buy the Spectrum Organics shortening? I just bought that too and am unsure of what to do with it… since it's not quite cookie season, is it?
I did use some to make homemade deodorant, though… o.O
looks delicious, i m drooling
This is why you are Chef Dennis and I am just me…all of this looks outstanding and delicious and the photos are stunningly gorgeous. I am paying careful attention and trying to figure what is and what is not in my realm…you always make it all look wonderful.
Thank you for stopping by my blog today and the sweet comment
Wow, your blog is really great! I'm a follower and can't wait to read your past posts. Very inspiring!
This is the 2nd post in as many days that I've read about zucchini flowers in food. Who knew? I'm looking forward to making a dish wiht this ingredient.
How funny – my boyfriend has some zucchini blossoms that I'm going to harvest this week and I've been thinking about what to do with them! Brilliant inspiration.
Aren't zucchinis just great? I love them!
Jax x
Ok, so i see i am not the only one who hasn't tried them… but after your photos i am def. going to try to get my hands on them!!
The photos are beautiful, as the recipes
Hi to Dennis's wife!! You are one lucky lady! or should i say he's lucky) Do you do any of the cooking?
Looks delicious
Looks delicious
Your zucchini blossoms are works of art and your photos are just amazing! Life without cheese? Never!
Thank you for commenting on my blog. I love your whole foods approach to cooking – such an essential part of our health and nutritional needs.
omg your food always look so delicious and amazing!
i want to try all of them!
page
Those look delicious! I've never tried zucchini blossoms before, but now you have me curious.
Gorgeous dishes Dennis!! I'm with you. I can give up meat but not milk or eggs and yes cheese!
I had fried zucchini blossom before but there was no filling. When I read through the ingredients of filling, I wish I could go right to your house to have it. Great work Dennis!
PS; you got more free stuff than me! How could it work that way?! hehe
what lovely dishes, dennis! the cheeses you picked for your blossoms are perfect, and the gratin is just stunning!
These dishes look amazing. I'm so glad you commented on my blog so I could find yours. How unique and inspiring. I'll be back for sure!
These look wonderful and I've never even heard of them! I'm going to have to keep my eye open for them.
dennis these look DIVINE! simply divine I say – I have only made squash blossoms once, and I stuffed mine with an orzo, cheese and herbs – but have been working on one with some GREEN CHILE, cheese and a spanish rice concoction for my fusion cookbook – well, working on it in my head that is, haven't played with it on the stove yet, but when I do I will post….meanwhile, these are so gorgeous and the gratin -oh my…oh my oh my oh my, i am such a zucchini and squash lover this is something I MUST TRY – it will give me something else to indulge in beside my calabacitas recipe variations and my veggie tacos (post coming soon lol) – oh…and the eggplant rollatini… YES YES YES!!!..BRAVISSIMO!!!!!!! one of my favorite eggplant dishes EVER!
When I was a little girl, my father asked me to go out to the garden to pick zucchini flowers to stuff. Little did he know that I didn't know there were some you picked and some you left. Needless to say, the Zucchini crop was sparse that year:)
Each and every recipes sounds heavenly…I'm a firm believer when it comes to zucchini; keep it simple and ye shall be rewarded…
Thanks for sharing, Dennis…
You've just killed me with those recipes, wow they look amazing. Tomorrow I'm also planning to do some experiments with zucchini for my blog.
I have to try the stuffed zucchini recipe u posted, I never tried zucchini flowers and I really really want to know how they taste. Unfortunately I've never seen them in any grocery store. Maybe farmer's market has some.
I've never cooked with zucchini flowers but I'm intrigued! They seem very tres chic. I did want to say that I am the daughter of a retired home economics teacher who spent her entire adult life teaching kids how to cook. It is where my passion the kitchen (and sewing room) come from, and I hope that some of your students can carry on the torch of food knowledge that you are passing to them. Cheers.
Everything looks outstanding! I keep looking at our farmer's market for the squash blossoms. If I ever fin them I'll know just what to do. Your Courgette Gratin is beautiful. I just finished dinner and I'm ready to dig in.
…we make love stuffed zucchini blossoms but they never come out as beautiful as yours…your recipes are always so picture perfect and packed with flavor…the girls are so lucky to have you
I've never tried Zucchini blossoms but yours look wonderful- wow. Love the story, too. My dad is the exact same way. It makes my mom crazy but I think she secretly likes it too!
Fantastic recipe. Very good presentation as well. Thanks for sharing this sir.
Wow beautiful gratin… It sounds yummy!
I love zucchini flowers, too. They're so healthy, delicious and nutritious.
Tes
I'm intrigued by these little zucchini blossoms. I've never tried them, but I have heard they are fabulous!! Hunting some down this week!
Looks both beautiful and delicious!
Fate? I just stumbled across zucchini flower at the store yesterday for the first time this year…I was about to hunt for a recipe but this one won over my heart!
Dennis, I'm touched! I use whatever type of lense is in my little Sony point and shoot. I think luck is 98% of my photography process. I figure I'll start coveting a real camera once I figure out how to maximize the potential of this one.
Ma quante ricette favolose, la mia mamma ha nell'orto gli zucchini gialliadatti alla tua ricetta. Bravo chef. Ciao Daniela.
Oh my! This just all sounds so incredibly delicious!! If I had an ounce of confidence in my cooking, I would try this.
Thank you for your kind words on my blog!!
I have a soft spot for fried zucchini. YUM! and the courgette gratin looks absolutely delicious!
Have a great day. Michael
This is why I wish I actually grew zucchini!
Wow, so interesting! This is the first that I've heard of cooking zucchini blossoms. Makes me wish I had planted some in my little garden. Maybe next year . . .
Your photos are fabulous! Such crisp, vibrant colors.
I have never tried zucchini blossom. Love the flavors. I would love to try this dish if only I could get my hand on the blossom.
Ack, could've bought those blossoms from my farm yesterday but didn't know what to do with them. Next time!
I love your blog by the way. The food looks so colorful, healthy and fresh. Can't wait to follow some of your recipes!
These are perfect, I love it!
Those zuchinni blossoms look so delicious!! I wonder if I can pick them up at the Union Square farmers market..definitely gonna look for them!
THIS IS AMAZING!!!!
Wow, I'm the 100th comment! And no wonder… gorgeous photos of beautiful blossoms and the resulting creations. I've eaten zucchini blossoms but never prepared them myself – even tho there have been summers where I should have sacrificed some blossoms. Definitely at the top of my list of dishes to make myself!
I am always amazed at what beautiful things can be done with zucchini blossoms. But for me, the big revelation is the gratin! Those lovely yellow slices are gorgeous!
I heart zucchini blossoms. I have not been brave enough to try them on my own yet.. I've only gobble them up in restaurants!! You make them look easy!!
~Prairie Story …care of Alison Zulyniak
sigh…it looks so yummy. im starving and your post looks delicious! ps i gave youa shout out on my blog too. go have a look! :O)
Great work! That first picture with the blue background is AMAZING! Have a great day
I had no idea you could eat zucchini blossoms. I guess you learn something new every day, eh? Great pics!
This is the summer I'm FINALLY going to make stuffed zucchini blossoms! Yours look splendid – and the rest of the recipes too!
Just printed off your recipe… cant wait to try it!! AWESOME pics BTW!
Blessings-
Amanda
Thank you so much for sharing! I've been wanting to cook zucchini blossoms for a long time, but was kind of not sure; you inspired me to try it! Your photos are fantastic!You basil looks real
Perfection here.
Rita
Oh, sweet chef, those blossoms look divine! It's like an italian version of chili rellenos, without the chilis! I have zuchinni growing in my garden so I must try your recipe. I like your blog. The fact that you work at a girls school is a big plus for me. I went to an all girls Catholic High School, but we never had cooking class. I had to wait until I was 50 years old before I finally went to culinary school! So worth the wait. XO Vampire Gran
Dennis, Dennis, Dennis, do you ever tire of being brilliant? Oh my gracious! It all looks and sounds AMAZING!
So, where do you get zucchini blossoms? I don't think I've ever seen those at Kroger. My garden didn't work out this year. Everything died. I have a black thumb. Would they have them at Whole Foods? That might be worth a trip to Whole Foods if they do.
What a great dish! Your girls eat so well Dennis
"I can give up meat, but not cheese" – I understand, so completely!!! Cheese is my crack *sigh*
Such a wealth of recipes and no, you certainly have not let anyone down with these treats.
Btw – I LOVE the picture of the zucchini blossoms by the window. Are those raindrops on the pane? Lovely….
Sad to hear the steps toward vegetarianism… just kidding. If someone gave me a bouquet of zucchini blossoms like your picture I believe we would be friends for life. There is something magical that happens in the short period of dropping the blossoms into the oil that is oh so delicious.
I had not heard of those before but they look divine, truly divine.
Hi Chef Dennis! I adore courgettes, as both my parents spent time living in France and that is what they called them. Had no idea what a Zuccini was until I was much older. We also adored the flowers raw in salad and ofcourse deep fried. This is a lovely recipe and thanks for sharing!
Alex@amoderatelife
Sometimes zucchini blossoms are available at our farmers' market and I'm hoping that's the case this Saturday. I know there will be squash and I'm really wanting to do your casserole.
Beautiful "centerpiece" of blossoms.
Thanks for a great post and recipes.
Best,
Bonnie
What great recipes! I have not had zucchini blossoms before. Could I find them at a regular grocery store?
The more that I look at these….the more I want to try them!
I love zucchini and zucchini blossom in all kind cooked…..
Thank you for visiting my blog, see you soon!!
Thanks for visiting my blog all the way over in Africa – it's nice to 'meet' you & to have found your blog, too …. your recipes are wonderful and your food photos – mouthwatering !
Lynda, Kilimanjaro, East Africa
I hate to admit that I have never had zucchini flowers. I am usually so excited to see the blossoms on the plant, envisioning future dishes using the squash, that I completely forget that I could be eating the blossoms. They sound particularly good stuffed with that cheese. YUM!!
Beautiful and delicious. You have the best job. Thanks for sharing.
your food and photos are scrumptious! thanks for visiting food for thought, i see you love to read, cook and take pics, that means you MUST JOIN US! you have all the traits to have fun, its every other saturday, please join in, it would be great to have you!
These zucchini blossoms seem to be all the rage over the blogger's waves! I have made them in a similar way recently and they were so delicious. Looking forward to more recipes and ideas!
My vegetable garden has zucchini blossoms and I have always shyed away from baking these cute little stuffed flowers. Thank you for the inspiration.
LOL! It was the sad puppy-dog eyes that got you zucchini blossoms! Very cute story Chef.
I am sure I've never seen zucchini blossoms in the store before. It must not be popular in these parts. I so want to try your cheese filled recipe – sounds wonderful! Gorgeous gratin, just gorgeous.
Chef Dennis, These zucchini recipes are simply incredible. I love making fried zucchini blossoms and have been so swamped this summer with work, that I have failed to fry some up. There still coming though! How does my recipe compare to yours? I bet yours is much better. Next time, I'll try to stuff them. I've got to add your blog to my sidebar! Ciao, Roz
Oh, I love zucchini blossoms and make the the same way, only using Greek cheese like feta, graviera or halloumi. However, my mother used to make them stuffed with rice, just like dolmades but without the minced meat.
I am obsessed with your blog!! All of your recipes look just incredible and I cant wait to try some out! It sounds like you truly love what you do – how wonderful! Looking forward to reading more!
While all of the dishes look amazing…I'm totally wishing I had some of the zucchini blossoms right now… I love your stuffing and your batter…gorgeous!!
I've never heard of cooking zucchini flowers, they do look delicious. I guess around these parts we go for the simple things
Enjoyed browsing through your blog and now I'm leaving hungry
Thank you very much for visiting my blog and encouraging me. I would be posting my experiences with Local Delicacies as and when I would be visiting various places. I shall be happy to welcome you and your kind comments/suggestions in my blog. It would be my pleasure to follow you and learn from you.
Regards
The Zucchini Blossom Dish that you have prepared seems to be awesome and I will prepare one if and when I get my hands on some Blossoms.
In India too we prepare a similar kind of fried Blossom dish with Pumpkin Blossoms.
Oh my goodness! That looks to die for!
Brilliant, each one of them.
So lovely and equally delicious-sounding. My zucchini have finished, unfortunately, so no blooms, but I'm awash in eggplant, so I'm looking forward to giving the eggplant recipe a whirl.
PS
Nothing like a little Creedence to start my morning
Thanks for passing by and for the nice comment!
I am discovering your blog and all these delicious recipes…
Zucchini blossoms are so delicate and delicious, I would love to try your recipe, right now! The pictures are beautiful, too!
I want to paint that glass pitcher..
Your food is simply gorgeous!
What a wanderful bouquet! Better than roses!
Thanks a lot for you comment on my brownies b&w. I have answered to you on the post.
Please to meet you, Dennis!
Those zucchini blossoms look just delectable, I love them so much and the gratin looks so yummy as well. Gorgeous pictures.
I just love these dishes, and your mouth-watering photos! Great entry for the Smackdown. I'm hoping to post results this weekend, but we'll see. Thanks again for playing!
Very impressive work ! The post, AND the blog in general !
Impressive is right. I will most definitely try that stuffed zucchini blossom recipe.
Wow, Chef Dennis, your entry is like Eggy's usual offering, multiple dishes! Can't think of any veggies that say summer more than tomatoes and zucchini! Very colorful and nice, esp the gratin, going to try that one myself, thanks!
Can't do vegan either, I loves me some queso!!!
PS: Just became a facebook fan! Join my page too if you want La Diva Cucina. Ciao and great post!
What a beautiful dish (your gratin). I am enjoying your wonderful dishes and beautiful photography. I only wish I was a young girl again so I could go through your food line!
Hello! Thank you for your obsession with these blossoms!
I have been wanting to try these for a long time. I just don't know where and when to find them.
I do have a recipe you may be interested in for the zucchini blossom. If you would like it let me know.
Also do you send your post by email?
Thank you