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.
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).
Ingredients
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.
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.
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.
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.
Sprinkle the finished blossoms with grated Romano Cheese, Sea Salt and Black Pepper and you’re ready to enjoy a taste of Italy!
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.
More Appetizer Recipes You’ll Love!
Stuffed Zucchini Blossoms
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.
Pam says
Can I prestuff the blossoms like 6hrs ahead and can I make the batter 6 hrs ahead
Chef Dennis Littley says
Yes you can. Make sure to remix the batter before booking the blossoms.
Christy Bendersky says
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?
Chef Dennis Littley says
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
Ava says
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.
Briana says
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!!!😋
Dick Warshaw says
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
Chef Dennis Littley says
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.
Tony M says
We always had great success at local farmers markets down in Ft Myers
Izabal says
Made them for our New Year’s Eve dinner, delish and easy. Thanks for sharing your knowledge.
Barbara says
Can I bake instead of frying ???
Chef Dennis Littley says
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.
Caroline says
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.
Roberta Smith says
But if I pull the zucchini blossoms— do I still get the zucchini?
Chef Dennis Littley says
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 says
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!
Sanna says
I had been dying to make this dish. I’ll definitely try it out.
Sara Rodriguez says
Wow! These stuffed zucchini blossoms looks so delicious! I will make them for sure
Jen Talley says
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!
Mia says
Jen Talley they are hard to find! I can only get them for a couple weeks at my local farmers market.
Debra says
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.
Mama Maggie's Kitchen says
Yum! This Stuffed Zucchini Blossoms looks super yummy! I can’t wait to try making this for my husband.
Marina says
Love zucchini flowers during the summer! Amazing recipe, thanks for sharing!
Emily Flint says
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.
Sabine says
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.
Cherise Kachelmuss says
I have never heard of a zucchini blossom before! Definitely need to check it out as these look yummy!