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Home » Recipes » Starters » Appetizers » Feta Stuffed Zucchini Blossoms and Ask Chef Dennis

Feta Stuffed Zucchini Blossoms and Ask Chef Dennis

August 10, 2011 by Chef Dennis Littley 63 Comments

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When it comes to using Zucchini Blossoms in recipes there are many different ways to use them. I love Stuffed Zucchini Blossoms, especially having fun with different types of stuffing.

zucchini blossoms and part of a pastry bag on a wooden cutting board sprinkled with parmesan cheese

Now you really didn’t think you were going the whole summer without seeing my precious, did you? We all know the therapy wasn’t going to work and the 7 step program was a lot of fun, but let’s get serious.

I love zucchini blossoms and that’s one addiction I can live with. The blossoms arrived at our farmers market about a month ago and we have been enjoying them my wife’s favorite way, stuffed with a blend of cheeses, battered and sauteed……sigh, it’s a wonderful thing!

3 stuffed zucchini blossoms and a sprig of basil on a black plate next to grape tomatoes on a white table

This week when I spotted my precious, I knew it was time for a change, and while I enjoyed all of my creations last year, I felt the need to try something different. Having received a bounty of the best Feta Cheese I have ever had from Euphrates (part of Chobani), I felt the need to use that delicious feta in my blossoms.

Standing in the middle of the Collingswood Farmer’s Market it came to me, Jersey Fresh Tomatoes, basil and feta, a match made in heaven! I didn’t want these beauties to be too heavy so I stayed with a classical batter, simply sparkling water (S.Pelligrino) and Flour.

3 stuffed zucchini blossoms, one sith a bite out and a sprig of basil  on a black plate on a white background

If you enjoyed this recipe you’re going to love these:

  • Ricotta Stuffed Zucchini Blossoms
  • Mexican Style Blossom Enchiladas
  • Butternut Squash Stuffed Blossoms rolled in Pistachios
  • Zucchini Blossom Cannoli

Did you make this? Please RATE THE RECIPE below!

Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

fried stuffed zucchini blossoms on a black plate with a sprig of  basil
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5 from 2 votes

Feta Stuffed Zucchini Blossoms

I love Zucchini Blossoms and have stuffed them with a variety of my favorite cheese. This oh so flavorful version stuffed with feta is sure to please!
Prep Time10 mins
Cook Time10 mins
draining time15 mins
Course: Appetizer
Cuisine: Italian
Keyword: stuffed zucchini blossoms, zucchini blossoms
Servings: 12
Calories: 36kcal
Author: Chef Dennis Littley

Ingredients

  • 12 Zucchini Blossoms
  • 2 ounces Feta Crumbles
  • 2 Medium Tomatoes very small dice
  • 2 tbsp. Fresh Basil Finely chopped
  • Black pepper to taste

Batter:

  • 1/2 cup all-purpose flour
  • 3-4 ounces sparkling water or prosecco
US Customary - Metric

Instructions

  • mix feta, chopped tomatoes, and basil in a small bowl, season with black pepper.
  • Allow mixture to sit for about 15 minutes before using, then drain off any liquid.
  • Carefully open blossom and spoon mixture into blossom until full, form flower closed.
  • Mix flour and sparkling water together to form a batter, it should have the consistency of heavy cream so adjust it as needed.
  • Heat saute pan on the stove with olive oil to fry the blossoms.
  • Dip Blossom into batter and place in hot oil, cooking on each side till golden brown.
  • Allow blossoms to cool slightly and serve.
  • * Blossoms should be served at room temperature they do not have to be hot!.

Nutrition

Calories: 36kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 56mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg

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About Chef Dennis

Picture of Chef Dennis

Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

Reader Interactions

Comments

  1. Quay Po Cooks

    August 13, 2011 at 10:38 am

    Hi Chef Dennis, I don't think I can get the blossoms here:( but I really enjoyed looking at the photos of your dish. I am sure it taste awesome. Congrats on the top 9 again!

    Reply
  2. kita

    August 12, 2011 at 2:42 am

    You go Chef! These blossoms look great. Im not sure I will ever get my BF to be daring enough to try one of these here but I can live vicariously.

    Reply
  3. Claudia

    August 11, 2011 at 11:16 pm

    I always stuff them with Gorgonzola – this is a nice change especially with the sweet tomatoes. One of my favorite delights of the season. I fight the bees for them.

    Reply
  4. Peggy

    August 11, 2011 at 8:45 pm

    I joined Google+ a while back, but am still up in the air about whether I like it or not. It's definitely easier (and less of a pain) than Facebook, but we'll see how it all pans out.

    On another note, these zucchini blossoms sound so good – definitely going to have to see if our Farmer's Markets have them this weekend!

    Reply
  5. Cheryl and Adam @ pictureperfectmeals.com

    August 11, 2011 at 8:03 pm

    This addiction can be forgiven and your preparation should be illegal! Congrats on the Top 9!

    Reply
  6. Sharon (Bit of the good stuff)

    August 11, 2011 at 6:59 pm

    Congratulations on making the top 9! This dish (and the photos) are stunning. You got my buzz! xx

    Reply
  7. 5 Star Foodie

    August 11, 2011 at 6:21 pm

    Awesome to see another terrific preparation of blossoms from you! Nice with feta!

    Reply
  8. RavieNomNoms

    August 11, 2011 at 5:51 pm

    Oh how gorgeous! I am so glad that blossoms are back. They are so pretty and just so yummy and light and delicious!

    Love it Dennis!! 🙂

    Reply
  9. Meagan @ Scarletta Bakes

    August 11, 2011 at 3:26 pm

    Love this. Especially that you used prosecco in the batter. Amazing!!

    Congrats on another well-deserved Top 9, Chef Dennis!!

    Reply
  10. Lindselicious

    August 11, 2011 at 3:25 pm

    Ooooh I finally tried zucchini blossoms and fell in love! Yours look so good- great post!

    Reply
  11. wok with ray

    August 11, 2011 at 3:17 pm

    Beautiful blossoms, Chef Dennis and thank you for the recipe. Facebook is good but FacetoFace is best. Just my 2cents.

    ~ ray ~

    Reply
  12. K Sargent

    August 11, 2011 at 2:49 pm

    I too am obsessed with squash blossoms! I pass by a squash field on my morning run and have been dreaming of frying up some of those beautiful blossoms. THANK YOU for posting this recipe – it looks great!

    Just a quick question: Is there a specific temperature that you fry them at?

    Now… to find some squash blossoms 🙂

    Reply
  13. A SPICY PERSPECTIVE

    August 11, 2011 at 2:44 pm

    Ooo, I should have known when I got here I'd find SQUASH BLOSSOMS! 🙂

    They look fantastic. Can't wait to see ya this weekend.

    Reply
  14. Boulder Locavore

    August 11, 2011 at 2:07 pm

    This looks great and simple. I've made a version of battered stuffed z. flowers that was so heavy it tore the flowers to shreds. I'll need to harvest mine fm the garden when I get home.

    Reply
  15. The Mom Chef

    August 11, 2011 at 2:03 pm

    You're so lucky to find zucchini blossoms. I was looking forward to giving your ricotta ones a try, but for some reason many of the plants in our area have suffered and already are gone. I've had to beg zucchini off friends, and none would give up the flower when the fruit was so precious.

    Your blossoms, as always, look delicious.

    Reply
  16. Cristina

    August 11, 2011 at 1:37 pm

    Chef: I finally came across some various sized squash blossoms and of course I thought of you! I couldn't wait to get them home and try them for myself. They turned out delicious and I can't wait to find some more again to try this with the feta (luv feta!). I remember your memorable posts from last year about them – thank you for introducing them to your readers (namely me). =) Congrats on the Top 9.

    Reply
  17. Sandra

    August 11, 2011 at 1:17 pm

    I always thought the blossoms were throw aways, silly me!

    Reply
  18. Jenn

    August 11, 2011 at 12:54 pm

    YAY!!! The Precious is back!!! Loving this stuffing too, Chef.. nicely done 🙂

    Reply
  19. Alyce

    August 11, 2011 at 11:46 am

    Love squash blossoms. And your social media tips are very helpful.

    Reply
  20. Ally

    August 11, 2011 at 8:18 am

    Yay! I'm glad they're "back," LOVE those squash blossoms! Your recipe looks delicious, Chef!

    Reply
  21. Elies_Lie

    August 11, 2011 at 8:02 am

    Congratz for the top 9 #1 on Foodbuzz chef!
    I never know that a zucchini blossom can be eaten 😀
    Lovely post! Tq for sharing! 🙂

    Reply
  22. Elin

    August 11, 2011 at 6:21 am

    Came back for second helpings…CONGRATS on Top 9 #1 !!!
    Regards,
    Elin

    Reply
  23. Roxana GreenGirl

    August 11, 2011 at 5:05 am

    I saw last weekend for the first time this season zucchini blossom and bought a couple. Can't wait to buy some more!! i love these delicious babies!

    thanks to you I've joined the Google+, now if only my day has at least 30 hours in a day … sigh.. so many social media channels, so little time!

    Reply
  24. Erin

    August 11, 2011 at 2:11 am

    I have never had zucchini blossoms before. I think I have been missing out for sure! Going to have to see if I can get my hands on some still this year.

    Reply
  25. a. maren

    August 11, 2011 at 1:00 am

    i just want to stuff all of these in my mouth right now!!

    Reply
  26. FamilySpice

    August 10, 2011 at 8:27 pm

    This summer was the first time I had stuffed squash blossoms. Serious OMG-what-am-I-missing-moment! These sound equally amazing!

    Agreed about spending your time wisely. I found I get tremendous traffic with the food porn sites, as well as just plain getting googled for a recipe. I used to spend hours every night visiting sites, getting to know people, leaving thoughtful comments and it didn't do much. To save my sanity and my marriage (hee! hee!) I'm much more selective on the blogs I read and the comments I leave.

    Reply
  27. Kelly @ Eat Yourself Skinny

    August 10, 2011 at 7:47 pm

    What a delicious recipe, these look fantastic!! 🙂

    Reply
  28. mangiabella

    August 10, 2011 at 7:24 pm

    ahhhh, your precious at last!!! And particularly beautiful with those tomatoes and feta, among some of my faaaavorite combinations.

    Haven't heard of google + yet, but I whole heartedly agree that with so many varieties of social media available and only so many hours in the day, one must assess which ones they would like to commit to, and then stay committed to those and not try to spread yourself too too thin, otherwise….it can become quite overwhelming and you eat up all of your available hours online instead of living life and being present for the people you love.

    Stumble upon is a favorite of mine for sure. Facebook connects me to many I don't get to see enough in my personal life and twitter is still a work in progress for me. Haven't been as committed to that as I'd like to but working on it. I ebb and flow when it comes to Foodbuzz, but I love it and am trying to stay plugged in there. Pinterest is a great source of inspiration – so far that have been my top ones…perhaps there is room for another one or so…time will tell. But I always enjoy learning about all that is emerging and you have brought each and every one of us an incredible wealth of information on so many of these topics and beyond…thank you friend, for all you are, for all you do, for all you bring to us each and every post….shine on!

    Reply
  29. Wendy Irene

    August 10, 2011 at 5:33 pm

    It is wonderful to see your precious back, making a beautiful appearance. Happy Wednesday to you Chef Dennis!

    Reply
  30. Susie Bee on Maui

    August 10, 2011 at 5:02 pm

    I've yet to see the blossoms here although I know they exists as we get tons of local zucchini!
    I like the simple batter idea-thanks for sharing.
    Aloha!

    Reply
  31. Brooks at Cakewalker

    August 10, 2011 at 4:36 pm

    Chef, Though I've seen zuchini blossoms in farmer's markets, I've never purchased them. The flavor profiles presented in this recipe, however, have me adding the flowers to my shopping list. Thank you for sharing this tantalizing recipe!

    Reply
  32. Lauren

    August 10, 2011 at 3:28 pm

    These look delicious! I'm going to have to search for the blossoms.

    Reply
  33. Jessica

    August 10, 2011 at 3:22 pm

    Using feta is a brilliant choice! The crumbly feta with the soft yet crispy blossoms.. ah it just have tasted heavenly! I've been waiting to make some too (hopefully I'll score a couple from today's farmers' market), can't wait!

    Reply
  34. Elizabeth of Asianinamericamag

    August 10, 2011 at 2:00 pm

    Love this post!In the Philippines growing up, we used squash blossoms in a soup stew with clams and ginger, which made the broth so healthy. I got homesick for my youth reading this recipe. Thanks for the helpful tips on social media…so applicable to us!

    Reply
  35. Pretend Chef

    August 10, 2011 at 1:21 pm

    The stuffed zucchini blossoms looks amazing. I've never had them before but my mouth is watering at the thought of trying them sometime.

    Reply
  36. Kath

    August 10, 2011 at 1:16 pm

    Oh, and I just stumbled your post and pinned that lovely photo on pinterest! 😉

    Reply
  37. Tina

    August 10, 2011 at 1:16 pm

    I have never had these but obviously I am missing out. They must be some if you look forward to them arriving at the market. They look pretty tasty.
    Lots of good info here, but until I feel comfortable that I have extra time outside of blogging I may venture into some of this. Some of us are not as fast at creating and posting as others. I don't spend 30 hours on one, but I know someone that does!

    Reply
  38. Kath

    August 10, 2011 at 1:14 pm

    I really, really want to try your zucchini blossoms! Your second photo has my mouth watering!

    Reply
  39. Lisa (this litttle piggy)

    August 10, 2011 at 12:22 pm

    Chef D,
    Thanks again for the common-sense advice. I need to figure out google+ I found zucchini blossoms again the other week, LOVE them. I look forward to making these. Do you need the sparkling water? As I never seem to have a bottle in the house when I need one?

    Reply
  40. Val

    August 10, 2011 at 12:20 pm

    Gorgeous! I am obsessed with zucchini blossoms, particularly stuffed blossoms. A recent trip to Tuscany had me ordering the blossoms at every opportune moment. I wish I could give your recipe a try but for some reason zucchini blossoms aren't available in my part of the world.

    Reply
  41. Curt

    August 10, 2011 at 12:17 pm

    This is the second recipe this week I've seen using zucchini blossoms. This looks great.

    Stumbleupon is a lot of work and time consuming. In the 5 years I've used it on various sites, I've only hit big once. It gave a little over 3,000 hits in one day, but they were mostly gone in a couple days.

    Reply
  42. Laural @ Being Healthier

    August 10, 2011 at 12:08 pm

    these look so awesome and SO easy to make !!! love the minimal ingredients as well – i can use nearly all from the garden.

    Reply
  43. Cassie @ Bake Your Day

    August 10, 2011 at 11:31 am

    I love your rundown of the social media tools! And as a fairly new follower, this is the first time I am seeing zucchini blossoms. Oh. My. Word! I can't wait to make these, my mouth is already watering!

    Reply
  44. Candace

    August 10, 2011 at 11:00 am

    I had no idea that you could eat the blossoms until you shared them with us last summer. I've yet to try them; but I am quite sure that when I do, I will love them. Thank you for sharing such an informative post with us. I always learn so much when I visit your blog. I haven't had a chance to try Google+ yet; but, I would love to do so. Have a wonderful day, Candace

    Reply
  45. [email protected] Life on Food

    August 10, 2011 at 10:56 am

    I just got my hands on 12 blossoms from a friend. I was at a complete lost as to what to do with them. Thanks for the recipe – its the simpliest I have seen so far and the pictures look the most delicious.

    Reply
  46. warmvanillasugar

    August 10, 2011 at 10:35 am

    This sounds so yummy! I would have never thought to come up with this. Awesome.

    Reply
  47. BEAR's Mom

    August 10, 2011 at 9:31 am

    Be still my heart!!!

    Reply
  48. Elin

    August 10, 2011 at 8:12 am

    Chef Dennis…as usual …salivating just looking at them…feta stuffed zucchini blossoms…I can't get them here so might as well ….lick them off the screen 🙂 Thanks for sharing them …virtual feasting will do for the time being :)))

    Reply
  49. Dzoli

    August 10, 2011 at 7:59 am

    This is one of those delicasies that people, if they don't know it,easy overlook.For me even only in batter and fried ..could eat over and over again.Winter know here but can't wait for them:)

    Reply
  50. [email protected]

    August 10, 2011 at 6:02 am

    Yes! These blossoms are definitely worth growing your own squash just to get them. They are great with southwest flavors as well!

    Thank you so much for your social media advise. I'm trying to learn more about Stumble Upon and follow you there as well.

    Reply
  51. retete- ina

    August 10, 2011 at 5:37 am

    very great recipe.love it very much!

    Reply
  52. cocinaencantada

    August 10, 2011 at 5:02 am

    Wow these blossoms look divine! I really want to get my hands on some of these but haven't seen them in any grocery stores around here. Maybe I should check a farmer's market?

    Reply
  53. [email protected]

    August 10, 2011 at 4:24 am

    Dennis, I am soooo jealous! Out here in rural land, getting anything as interesting as squash blossoms only happens if you grow them yourself and of course, we didn't do our garden this year. But this gets bookmarked and next year darn it… next year. *drools*

    Reply
  54. Ann

    August 10, 2011 at 4:18 am

    I love the addition of Feta – nice change up! Thanks for the social media information – I've just joined Tweet deck!

    Reply
  55. Andrea the Kitchen Witch

    August 10, 2011 at 4:05 am

    True story: This am I was in my garden and noticed how many zucchini blossoms I have and that I really needed to check Chef Dennis' site today to see what he's done with the precious. And then I thought what tag would it be under? Blossoms? Precious?!? Time got away from me and the precious had to wait, until I hopped on Facebook and saw the Precious there, with Chef Dennis and a great new recipe! And I'm a happy Witch 🙂 I will be making these SOON!!

    Reply
  56. German Mama

    August 10, 2011 at 3:57 am

    These look yummy. Next time I have zucchini blossoms I'll try this recipe.

    Reply
  57. Yummy Mummy

    August 10, 2011 at 3:53 am

    Oh I love squash blossoms. I just did a squash blossom pizza that was beautiful. Come check it out!
    I hope you're having a great summer!

    Reply
  58. Gina

    August 10, 2011 at 3:48 am

    I'm so glad you found your "precious", I've been wanting some since you paraded them in front of us last year, lol. I still haven't seen them though, sniff, sniff. I will just have to admire yours, you always have great tips. Hope you get some extra sleep.
    -GIna-

    Reply
  59. Barefeet In The Kitchen

    August 10, 2011 at 3:47 am

    Dennis, these look fantastic! Where were you a month or two ago when I was swimming in zucchini and their blossoms? I so very much wanted to try doing something with them, but I was clueless and for whatever reason unable to find any decent recipes!

    At any rate, here in the desert, summer gardening is officially over for me. I am saving this recipe to try next year though. (I might luck into trying it this year if I can convince my brother to bring me some of his blossoms!)

    I've never seen a sparkling water and flour breading before, but it makes sense. I love the way I learn something new from each of your posts. Thanks again for another great recipe.

    Reply
  60. Christine's Pantry

    August 10, 2011 at 3:46 am

    I'm still not sure how Google+ works. Stumbleupon… I agree with you, Chef Dennis. Another great post!

    Reply
  61. Alan Cooke

    August 10, 2011 at 3:38 am

    Those look awesome! I must try soon 🙂

    Reply
  62. Kim Bee

    August 10, 2011 at 3:35 am

    Hi Chef Dennis. I have never had your precious before. I am going to look around and try to find them. I don't like feta so will sub in something else. Another great Ask Chef Dennis post. You know I adore these things and take the advice so to heart. You have helped me so much with your advice. Enjoy your day tomorrow. Wish me luck at the fruit stands this week. I sure hope someone has your precious. Living in boonieland sure has it's draw backs. Toodles.

    Reply
  63. Jenny @ Savour the Senses

    August 10, 2011 at 3:33 am

    I just recently joined google+… Still not sure how it works!? Please share any insight (all readers too!) because it seems cool, but I am in the dark. As for stumbleupon, completely agree! Just remember that a lot of those hits won't necessarily mean readers when you are trying to get a good idea of how many readers/followers you have. Another great post Dennis =)

    Reply

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