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Home » Recipes » 30 Minute Meals

How to Make Stuffed Zucchini Blossoms

Published: Jun 3, 2020 · Modified: May 16, 2025 by Chef Dennis Littley

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If you’re not familiar with the joys of stuffed zucchini blossoms then you don’t know what you’re missing. These little bites of heaven are amazingly delicious and so very easy to make.

Golden brown fried stuffed zucchini blossoms on a white paper with sprinkled romano cheese.


 

I’ve made zucchini blossoms more ways than you can probably imagine, but I always come back to my original recipe, my interpretation of a Classic Tuscan Recipe for Fried Squash Blossoms (fiori di zucca fritti).

Table of Contents:
  • Ingredients
  • How to Cook Zucchini Flowers
  • Chef Dennis Tip
  • What’s the Best Filling for Fried Zucchini Blossoms?
  • More Appetizer Recipes You’ll Love!
  • Recipe: Stuffed Zucchini Blossoms

Ingredients

Zucchini blossoms and a bowl of seasoned ricotta cheese on a wooden cutting board sprinkled with grated romano cheese.

They’re not difficult to make and only require a few ingredients. 

  • zucchini blossoms (or squash blossoms)
  • ricotta cheese
  • grated Romano cheese
  • shredded mozzarella (or fontina)
  • sea salt and black pepper
  • granulated garlic
  • eggs
  • milk
  • flour
  • cooking oil
  • fresh chopped parsley or basil

How to Cook Zucchini Flowers

Follow along with my simple directions to see how to cook zucchini flowers in your own kitchen.

Zucchini blossoms and a pastry bag on a wooden cutting board sprinkled with grated romano cheese.

The first step is filling the blossoms with the ricotta cheese mixture. While a pastry bag definitely makes the job easier, the blossoms can be filled by hand using a spoon.

Next, get the egg batter ready.

Egg battered stuffed blossoms in a saute pan with hot oil.

After a quick dip in the egg batter, gently place the blossoms into a heated frying pan with hot oil.

Don’t overcrowd the pan.

Golden brown egg battered stuffed flowers in a saute pan with hot oil.

After sauteing to a nice golden brown its time to turn over the blossoms and do the other side.

Chef Dennis Tip

Drain the finished blossoms on a paper towel to get rid of the excess oil.

Finished blossoms on a white paper with sprinkled romano cheese.

Sprinkle the finished blossoms with grated Romano Cheese, Sea Salt and Black Pepper and you’re ready to enjoy a taste of Italy!

4 blossoms on a white plate, one with a bite out of it.

Can’t you just taste them? These stuffed squash blossoms like little bites of heaven….sigh

What’s the Best Filling for Fried Zucchini Blossoms?

The best zucchini blossom filling is simple and easy to customize. Start with a good quality ricotta cheese, mozzarella cheese, garlic, parmesan cheese or Romano cheese, an egg for binding, and salt and pepper. You can customize the stuffing with fresh herbs and other types of cheese.

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Ricotta Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms

Chef Dennis Littley
One of the great joys in life for me and my wife are stuffed zucchini blossoms. We were first introduced to these delicious little bites of heaven on our first visit to Rome and have enjoyed them ever since.
4.92 from 99 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Italian
Servings 12
Calories 71 kcal

Ingredients
 
 

Stuffed Zucchini Blossoms

  • 12-15 Zucchini Blossoms
  • ½ cup Ricotta Cheese
  • 1 oz grated Romano Cheese
  • 1 oz Shredded Mozzarella Cheese
  • 1 egg- lightly beaten
  • Sea Salt and Black Pepper to taste
  • Pinch of Granulated Garlic
  • Cooking oil as needed

Egg Batter

  • 2 whole eggs
  • ¼ cup milk
  • ¼ cup flour
  • ¼ cup grated Romano
  • 1 Tablespoon chopped Basil or Italian Parsley

Instructions
 

Blossom Stuffing

  • 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.
  • Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.

Egg Batter

  • 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 ¼ inch of cooking oil to the pan.
  • Dredge 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.
  • Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.

Video

Nutrition

Calories: 71kcalCarbohydrates: 3gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 53mgSodium: 95mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 195IUVitamin C: 1mgCalcium: 92mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.92 from 99 votes (70 ratings without comment)

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    Recipe Rating




  1. Lucia says

    May 18, 2025 at 6:34 pm

    5 stars
    Was so happy to find this recipe. They came great and I will make again for sure!

    Reply
    • Chef Dennis Littley says

      May 19, 2025 at 8:31 am

      Thanks for letting me know you enjoyed my blossom recipe. They have been a favorite of mine since my first trip to Rome.

      Reply
  2. Vita says

    September 08, 2024 at 3:08 pm

    5 stars
    I just made them! They came out delicious!!! I substituted feta cheese for mozzarella. Turns outs feta and ricotta mesh well together. Thank you chef Dennis!!!

    Reply
    • Chef Dennis Littley says

      September 09, 2024 at 8:25 am

      I’m happy to hear you enjoyed my zucchini blossoms recipe, using feta sounds like a delicious addition.

      Reply
  3. Susan says

    July 20, 2024 at 3:53 pm

    5 stars
    Love these. Thank you from Alberta Canada

    Reply
    • Chef Dennis Littley says

      July 20, 2024 at 3:58 pm

      You’re very welcome!!

      Reply
  4. Julie says

    September 02, 2023 at 4:56 pm

    5 stars
    This was amazing! Made it last night.. didn’t have Romano cheese but added some shredded Italian cheese mix. Thank you for this recipe, will be a new favorite. Can’t wait to try more of your recipes.

    Reply
    • Chef Dennis Littley says

      September 02, 2023 at 4:59 pm

      I’m very happy to hear you enjoyed my zucchini blossoms! I hope you find more delicious recipes on my website to try

      Reply
  5. Megan C says

    July 21, 2023 at 1:08 pm

    5 stars
    Delicious! The batter for coating was delicious and became a beautiful, crispy brown.

    Reply
  6. Diane W says

    June 25, 2023 at 3:42 pm

    5 stars
    The best recipe for zucchini flower blossoms! So gourmet! So delicious! Just perfect! We grow zucchini and have so many blossoms; I pick the male blossoms and love to fry them.

    Reply
  7. Amy B says

    June 21, 2023 at 7:57 pm

    I’m growing squash blossoms just to enjoy this treat! ☺️

    Reply
  8. J Antonacci says

    June 05, 2023 at 7:09 pm

    5 stars
    I have made these many times! Each time they they ate more amazing. Eavryone loves them.

    Reply
    • Chef Dennis Littley says

      June 05, 2023 at 7:31 pm

      I’m happy to hear you enjoyed my zucchini blossoms recipe, I absolutely love them!

      Reply
  9. Tanu says

    October 31, 2022 at 1:53 am

    5 stars
    Great Recipe! I had never dared to make this although we get some lovely zucchini flowers in the supermarket here. Finally I did! I stuffed mine with Gruyère and Parmiggiano as I did not have ricotta and they turned out just as good. My coating was a tad thick so next time I know what to do. I would like to know why we add the egg in the stuffing mixture though?

    Reply
    • Chef Dennis Littley says

      October 31, 2022 at 8:08 am

      The egg is only necessary if you’re using ricotta. The egg binds it together. Stuffing the way you did, you can leave out the egg.

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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