Stuffed Zucchini Flowers

Stuffed zucchini flowers are one of my favorite summertime recipes. These edible squash blossoms are only available from late spring to early fall, and are among the most fragile vegetables at the farmers market. Their delicate nature mirrors their soft texture and sweet, mild taste. They’re absolutely worth seeking out to make seasonal dishes like fried zucchini flowers or stuffed squash blossoms.

The cheesy filling—made with ricotta, Parmesan cheese, fresh basil and lemon zest—adds a creamy consistency to the already tender flowers. Thanks to the tempura-style batter made with club soda and baking powder, stuffed zucchini blossoms fry up to a gorgeous golden-brown color and a delightfully crispy exterior. They’re light enough to enjoy as an appetizer or snack yet substantial enough to serve with other vegetarian Italian recipes for dinner.

How to Pick Zucchini Flowers

If you know how to grow zucchini, you can harvest this seasonal delicacy from your backyard garden! Unless you already have an abundance of zucchini, it’s best to pick the male flowers because they can’t produce fruit. Identify them by looking at the stem: The stems of male flowers are much thinner than those of female flowers, which look swollen—like miniature zucchinis. If you want more fruit, leave a few male flowers to pollinate the female flowers.

Those who don’t garden can look for zucchini flowers at their local farmers market. They wilt quickly after they’re picked, so it’s unusual to find them at conventional supermarkets. Look for tightly closed flowers that don’t appear limp or badly wilted. Once purchased, get them home as quickly as possible. It’s best to use them on the same day, but the flowers will last up to two days in the fridge.

How to Stuff Zucchini Flowers

To prepare stuffed zucchini flowers, gently open the blossom. Be on the lookout for bugs that may have gotten trapped inside. Then, remove the stamen or pistil (the reproductive parts of the flower). These parts are edible but can cause digestive distress for some people. Finally, pipe the ricotta filling inside the flower petals. Be careful not to overstuff the flowers; if they burst while cooking, the fryer oil will spit and spatter.

Ingredients for Stuffed Zucchini Flowers

• Zucchini blossoms: The flower and stem are edible, so leave at least an inch of stem on the flowers. It gives you something to hold onto when stuffing the blossoms, and makes a convenient handhold for dipping the flowers into the batter.
• Ricotta cheese: Zucchini flowers can be stuffed with any type of cheese, but ricotta offers a lighter texture than cream cheese or goat cheese. Its soft creaminess brings out the flower’s naturally sweet flavor. Whole-milk ricotta is best here, as it has better texture and flavor than part-skim ricotta.
• Parmesan cheese: This hard aged cheese adds a nutty flavor to stuffed zucchini blossoms. Feel free to substitute similar cheeses like Pecorino Romano or Grana Padano.
• Basil: Fresh herbs bring out the flowers’ slightly herbaceous quality. Basil is my go-to for this recipe, but oregano and tarragon are suitable substitutes. In a pinch, you can use dried herbs like Italian seasoning.
• Lemon zest: Unlike the fruit’s flesh, citrus zest isn’t sour at all. It’s lightly bitter but mostly bright and rich with aromatic oils.
• Batter: This tempura-style batter creates a light, crispy coating for stuffed flowers. We make it with all-purpose flour, salt, baking powder and club soda. Gluten-free flour blends work well as a flour substitute.
• Oil: The best oils for frying stuffed zucchini flowers have a light or neutral flavor so the flower’s subtle nuances can shine through. Canola and avocado oil are good options.

Directions

Step 1: Prepare the ricotta mixture

In a small bowl, combine the ricotta, Parmesan, basil, lemon zest, salt and pepper. Set the bowl aside.

Step 2: Prepare the batter

In a separate shallow bowl, whisk together the flour, salt and baking powder. Whisk in the club soda until the batter is combined. Set the bowl aside.

Step 3: Stuff the zucchini flowers

In an electric skillet or deep fryer, heat the oil to 375°F. Gently open the zucchini blossoms and remove their stamens. Scoop or pipe about 1 tablespoon of the ricotta mixture into each blossom.

Step 4: Fry the battered zucchini flowers

Working in batches, dip each filled blossom into the batter and fry until golden brown, three to four minutes per side, turning once. Drain them on paper towels and serve them immediately.

Editor’s Tip: If you end up with leftover batter, use it to make fried zucchini.

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Recipe Variations

• Make oven-roasted stuffed zucchini flowers: Skip the batter and bake stuffed zucchini flowers in a 400° oven for 10 to 15 minutes or until the cheese is warmed through. The stuffed flowers will be a little softer but will still taste great.
• Cook stuffed zucchini flowers in an air fryer: For air-fried zucchini flowers, dip the stuffed zucchini flowers in egg whites and coat them with seasoned all-purpose flour (similar to air-fryer coconut shrimp, but without adding the coconut!). Cook the flowers in a 375° air fryer for 12 to 15 minutes or until they’re crisp and warmed through.
• Add mix-ins: Fold in cooked mushrooms or bacon to the ricotta mixture to give it a savory essence. Or add an anchovy fillet or a slice of prosciutto to each flower before adding the cheese filling.
• Use another cheese: Stuff each zucchini flower with a slice of mozzarella (cut to the size of the flowers). Then, batter and fry the blossoms as directed.

How to Store Stuffed Zucchini Flowers

Leftover stuffed zucchini flowers can be stored in an airtight container in the refrigerator for up to two days. They will become soggy as they sit, so crisp them up by reheating them in your oven or air fryer.

How long do zucchini flowers last?

Zucchini flowers are highly perishable and only last about two days when stored in the fridge. Place any unused flowers on a clean towel or paper towel and store them in an airtight bag. Keep the package in the crisper bin to prevent the flowers from wilting too much.

Stuffed Zucchini Flowers Tips

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Should you stuff male vs. female zucchini flowers?

Male and female zucchini flowers are both edible, so you can use either one to make stuffed zucchini flower recipes. The only difference is that male flowers have a stamen, and female flowers have a pistil. As mentioned above, if you are taking flowers from your garden, make sure to take mainly male flowers if you’re hoping for fruit. Leave some of the males behind so they can pollinate the females.

What is the best filling for stuffed zucchini flowers?

We love the creamy texture of ricotta cheese for stuffing zucchini flowers, but you can stuff zucchini blossoms with almost any type of filling. Swap in softened cream cheese or goat cheese for the ricotta, or stuff the flowers with a small piece of mozzarella. For a savory approach, skip the cheese and stuff zucchini flowers with seasoned ground meat, using your favorite meatball recipe. Just make sure the meat cooks through to an internal temperature of 165°.

What is the best way to cook zucchini flowers?

The most popular way to cook stuffed zucchini flowers is by deep-frying or pan-frying them in oil. Battering the stuffed flowers adds a light coating that fries up to a crispy golden brown in the hot oil, giving the flowers some delightful contrast between the crunchy breading and the soft, cheesy interior. You can also roast or air-fry zucchini flowers.

How do you serve stuffed zucchini flowers?

Serve stuffed zucchini flowers as an appetizer alongside a dipping sauce like parsley pesto or a simple pasta sauce. To serve stuffed zucchini flowers as a main dish, pair them with roasted vegetables and Parmesan risotto or crispy seasoned polenta squares. They also taste fantastic when floated on top of pureed soups like yellow squash soup, tomato bisque or cream of asparagus soup.