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    Ask Chef Dennis » Recipes » How to Make Stuffed Zucchini Blossoms – an Italian Classic

    How to Make Stuffed Zucchini Blossoms – an Italian Classic

    Published: Jun 3, 2020 · Modified: Feb 21, 2022 by Chef Dennis Littley · 40 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    3.6K shares
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    4.75 from 31 votes
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    Pinterest image for stuffed zucchini blossoms

    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.

    What do I need to make Stuffed Zucchini Blossoms?

    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 do I make Stuffed Zucchini Blossoms?

    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 blossoms 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.

    Golden Brown Fried Stuffed Zucchini 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 squash blossoms on a white plate, one with a bite out of it

    Can’t you just taste them? They’re like little bites of heaven….sigh

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    Did you make this? Please RATE THE RECIPE below!

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    Ricotta Stuffed Zucchini Blossoms
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    4.75 from 31 votes

    Stuffed Zucchini Blossoms

    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.
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Appetizer
    Cuisine: Italian
    Servings: 12
    Calories: 71kcal
    Author: Chef Dennis Littley

    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
    US Customary – Metric
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 71kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 95mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
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    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. Christy Bendersky

      September 05, 2021 at 11:29 am

      5 stars
      Very easy to make recipe. I purchase frozen stuffed zucchini flowers at my local Italian grocery store that are straight from Italy.
      Can this recipe be frozen if so what would the process be to do this?

      Reply
      • Chef Dennis Littley

        September 05, 2021 at 3:12 pm

        You could try freezing after cooking the flowers. Let them freeze solid on a sheet pan then store in an airtight container. When you’re ready to serve allow to thaw then reheat in a 350 degree oven on a sheet pan covered with foil for 10 minutes

        Reply
    2. Ava

      July 18, 2021 at 6:09 pm

      I buy special zucchini seeds from Seeds From Italy. Easy to grow. Tons of huge blossoms and lots of zucchini. I’m making your recipe tonight. Mille grazie.

      Reply
    3. Briana

      July 10, 2021 at 10:33 pm

      5 stars
      Chef Dennis, this recipe for stuffed zucchini blossoms is amazingly delicious!!!! My husband and I literally picked the blossoms from our garden tonight (we planted way too much zucchini in our garden haha) and then made the recipe for our dinner. We loved them! Thank you for sharing! We intend to make another, bigger batch again soon!!!😋

      Reply
    4. Dick Warshaw

      November 19, 2020 at 3:57 pm

      5 stars
      Fantastic We loved it used Fresh finely grated Reggiano Parmigiana instead of Mozzarella plus added Lemon Zest from another recipe…. Really worked great…. A totally great recipe

      Reply
      • Chef Dennis Littley

        November 19, 2020 at 7:57 pm

        thank you, I’m very happy to hear you enjoyed the recipe! I miss Zucchini Blossoms, for some reason there hard to find in the Orlando area.

        Reply
        • Tony M

          August 03, 2021 at 12:22 am

          We always had great success at local farmers markets down in Ft Myers

      • Izabal

        January 01, 2021 at 4:46 pm

        4 stars
        Made them for our New Year’s Eve dinner, delish and easy. Thanks for sharing your knowledge.

        Reply
      • Barbara

        October 24, 2021 at 11:30 am

        Can I bake instead of frying ???

        Reply
        • Chef Dennis Littley

          October 24, 2021 at 11:51 am

          not with this recipe, this batter won’t bake well. You can egg dip them and lightly coat them in bread crumbs and bake them.

    5. Caroline

      July 30, 2020 at 6:01 pm

      4 stars
      Mine were uncooked after frying them and I had to bake them. I don’t know how much to put in each one, how big the zucchini blossoms were that you used.

      Reply
      • Roberta Smith

        July 04, 2021 at 6:36 pm

        But if I pull the zucchini blossoms— do I still get the zucchini?

        Reply
        • Chef Dennis Littley

          July 04, 2021 at 9:40 pm

          no you don’t. Each plant will produce lots more male flowers than is needed, so harvest these each morning, leaving just one or two for pollination. The male flowers have long thin stems. Wait until mid-morning for the flowers to fully open then cut the stems about 1 inch below the base of the flower.

        • Nanette

          July 11, 2021 at 7:59 am

          5 stars
          I finally found the blossoms at a local farm store. I haven’t had them since our trip to Tuscany. Great recipe. Thanks for posting it!

    6. Sanna

      June 08, 2020 at 12:06 am

      5 stars
      I had been dying to make this dish. I’ll definitely try it out.

      Reply
    7. Sara Rodriguez

      June 07, 2020 at 6:19 am

      5 stars
      Wow! These stuffed zucchini blossoms looks so delicious! I will make them for sure

      Reply
    8. Jen Talley

      June 06, 2020 at 4:24 pm

      5 stars
      Chef Dennis, these look divine! I’ve never seen zucchini blossoms at my grocery store. Where do you typically find them? Can’t wait to try this recipe!

      Reply
      • Mia

        July 25, 2020 at 10:49 am

        Jen Talley they are hard to find! I can only get them for a couple weeks at my local farmers market.

        Reply
    9. Debra

      June 06, 2020 at 11:02 am

      5 stars
      OK…I’m ready. Growing a garden for the first time this year and I def overplanted the zucchini. I’ve never made these before because I didn’t know WHERE to get the blossoms…they are now right in my yard!! Can’t wait.

      Reply
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