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

    How to Make Stuffed Zucchini Blossoms – an Italian Classic

    Published: Jun 3, 2020 · Modified: Jun 24, 2022 by Chef Dennis Littley · 42 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    4.1K shares
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    4.90 from 76 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 for Fried Squash Blossoms (fiori di zucca fritti).

    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? 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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    Did you make this? Please RATE THE RECIPE below!

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    Ricotta Stuffed Zucchini Blossoms
    Print Recipe Save Saved!
    4.90 from 76 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
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    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
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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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. Mama Maggie's Kitchen

      June 06, 2020 at 5:53 am

      5 stars
      Yum! This Stuffed Zucchini Blossoms looks super yummy! I can’t wait to try making this for my husband.

      Reply
    2. Marina

      June 05, 2020 at 12:27 pm

      5 stars
      Love zucchini flowers during the summer! Amazing recipe, thanks for sharing!

      Reply
    3. Emily Flint

      June 05, 2020 at 11:49 am

      5 stars
      I can’t wait for our zucchini plants to start making flowers so I can create this beautiful dish! You make it look so easy.

      Reply
    4. Sabine

      June 05, 2020 at 11:04 am

      5 stars
      I have always wanted to try to make these but never found a recipe that I liked. This one looks really delicious. I love the combination of the 3 different cheeses in this recipe.

      Reply
    5. Cherise Kachelmuss

      June 05, 2020 at 10:17 am

      I have never heard of a zucchini blossom before! Definitely need to check it out as these look yummy!

      Reply
    6. Sue

      June 05, 2020 at 9:40 am

      5 stars
      Gorgeous! I’ve always wanted to try these. Thank you for breaking it down into easy to follow steps!

      Reply
    7. rika

      June 05, 2020 at 1:13 am

      5 stars
      I can only get these Zucchini blossoms at my local farmer’s market! I can’t wait to try this recipe.

      Reply
    8. Lizzie Lau

      June 05, 2020 at 12:28 am

      I’ve been meaning to try making these. Every year we have tons of blossoms in the garden. I thought I’d need a deep fryer to make these. I’m excited to try.

      Reply
    9. Jenn @ EngineerMommy

      June 04, 2020 at 4:26 pm

      I’ve been eating a lot of zucchini recently. I love this recipe and I never saw zucchini blossoms before. It reminds me of stuffed artichokes for some reason.

      Reply
    10. Kita Bryant

      June 04, 2020 at 2:41 pm

      5 stars
      These look like such a good treat! Zucchini is such a fun ingredient to cook with too.

      Reply
    11. Nyxie

      June 04, 2020 at 6:19 am

      My partner and I often make stuff like this. We’ve taken to making stuffed eggplant at the moment and it’s amazing! I’ll definitely have to try this.

      Reply
    12. Catalina

      June 04, 2020 at 4:26 am

      5 stars
      I love zucchini blossoms too! I make them often but without stuffing! I will definitely make your recipe next time! Yum!

      Reply
    13. Tasheena

      June 03, 2020 at 9:52 pm

      5 stars
      This is my first time learning about stuffed zucchini blossoms. This looks really yummy.

      Reply
    14. Amber Myers

      June 03, 2020 at 5:44 pm

      These look incredible! I will have to make them for sure. I’ve always liked zucchini!

      Reply
    15. Heather

      June 03, 2020 at 4:36 pm

      I hope to have a zucchini crop this year so that I can make these!

      Reply
    16. Jen

      June 03, 2020 at 3:44 pm

      I’ve never had them! But based on the list of ingredients it sounds like something I’d enjoy. Thanks for the recommendation

      Reply
    17. robin rue

      June 03, 2020 at 3:14 pm

      Oh yum! Those sound really tasty. I have never had anything like this before, so I am excited to make them.

      Reply
    18. Christine P

      May 19, 2019 at 11:13 pm

      5 stars
      Just tried this tonight – I didn’t have ricotta cheese on hand and substituted it with little mozzarella balls. Turned out wonderful, and my husband and I both love it! Thank you for sharing a super tasty recipe!

      Reply
    19. kimberlee decker

      September 18, 2018 at 9:36 pm

      Where do you get the blossoms ?

      Reply
      • Chef Dennis Littley

        September 19, 2018 at 9:07 am

        usually at farmers markets. Every now and then Whole Foods carries them

        Reply
    20. Mariá

      November 02, 2015 at 7:25 am

      5 stars
      Hmm! This seems incredibly delicious!
      Thank you for sharing Chef Dennis!!

      Reply
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