If zucchini isn’t winning over your family, don’t give up on the plant just yet. These baked zucchini blossoms might just change their minds.
Forget the deep fryer and skip the hot oil splatters — this version is simple, light, and full of flavor. Instead of frying, we’re stuffing these delicate flowers with a cheesy herbed ricotta filling and baking them until golden. They’re crisp on the outside, creamy inside, and honestly, it’s hard to stop at just one.
Why I Keep Making These
Zucchini’s one of those garden veggies that just keeps on giving — almost too much sometimes. But the blossoms? Now that’s the fun part. The first time I tried them was during a summer visit to my aunt’s house. She plucked them straight from the garden and filled them with ricotta, served them warm on a plate like little golden boats of sunshine. I’ve been hooked ever since.
If you’re growing zucchini, you probably have more flowers than you know what to do with. This recipe makes great use of them, whether you want a pretty side for a weekend dinner or something a bit special for brunch.
They go beautifully with eggs — try them alongside a veggie frittata or sunny-side up eggs. For dinner, I love serving these with roast chicken or even a simple pasta tossed with olive oil and garlic. And if you’re hosting, they make an elegant appetizer that always gets compliments.
What Exactly Are Zucchini Blossoms?
Zucchini blossoms are the yellow-orange flowers that grow on zucchini plants — and yes, they’re totally edible. The male flowers grow on thin stems and won’t turn into fruit, so those are the ones to pick. Female blossoms are attached to baby zucchinis and will grow into full squash if left alone.
Both types are edible, but for this recipe, I usually go for the males. They’re easier to harvest and better for stuffing. They’re super delicate, so you want to handle them gently — kind of like working with tissue paper.
If you’ve ever had them in Italy, you might remember them deep-fried and stuffed with mozzarella and anchovies. I prefer baking them, though — it’s cleaner, quicker, and lets the flavor of the blossoms really shine through.
Where to Get Zucchini Blossoms
I won’t lie — these are tough to find at regular grocery stores. Your best bet is a local farmers’ market in the summer or asking a gardening friend if they’ll share a few. Growing your own zucchini is the easiest way to have them on hand, and trust me, once you’ve had them this way, you’ll want to plant zucchini every year just for the blossoms.
How I Harvest Them
I like to pick them early in the morning when the flowers are open and easier to work with. Gently twist them off the plant and give them a shake to make sure there are no bugs hiding inside. A soft brush helps clean them off without tearing the petals.
If you’re picking your own, leave some flowers behind so the plant keeps producing. I usually go for the narrow ones on long stems — those are male flowers and perfect for recipes like this. I lay them on a paper towel-lined plate in the fridge until I’m ready to use them later the same day.
What You’ll Need
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Zucchini blossoms – The fresher, the better. Check your garden, local market, or a generous neighbor.
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Ricotta cheese – Creamy and mild. I like using whole milk ricotta for better texture.
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Shredded parmesan – You can use Romano or any other hard cheese you have. A blend works well too.
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Egg – Just one, to bind the filling.
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Dried Italian herbs – A mix of oregano, basil, and thyme adds lovely flavor.
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Nutmeg – Just a pinch. I grate it fresh — it’s subtle but adds warmth.
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Salt and pepper – I always season to taste.
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Olive oil – A light drizzle helps everything crisp up while baking.
My Step-by-Step Method
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Make the filling: In a medium bowl, mix ricotta, parmesan, egg, herbs, nutmeg, salt, and pepper. Stir gently — it doesn’t need to be perfectly smooth.
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Prep the blossoms: Rinse them gently and pat dry with a tea towel. Remove the pistil from inside each blossom. Be careful — they tear easily.
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Preheat the oven: Set it to 400°F. Line a baking sheet with parchment paper or brush it lightly with olive oil.
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Stuff the blossoms: Use a small spoon or piping bag to fill each flower with about a teaspoon of the cheese mix. Don’t overdo it. Twist the petals to close them gently over the filling.
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Bake: Arrange them on the sheet pan, drizzle or spray lightly with olive oil, and bake for about 15–20 minutes until lightly golden on the edges.
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Serve: Best enjoyed warm, straight from the oven.
Handy Tips I’ve Learned
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Use a piping bag: It makes filling much easier and neater, especially if the blossoms are tiny.
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Don’t overstuff: A little filling goes a long way. Too much and they’ll burst open while baking.
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Try it with other herbs: Fresh basil or thyme is lovely in summer. You can even stir in some lemon zest for brightness.
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Can’t find blossoms? This same filling works great for stuffing mini bell peppers or mushrooms too.
How to Make Them Ahead
If I’m prepping for guests or making a bunch, I’ll stuff the flowers earlier in the day, lay them on a tray, and refrigerate them until ready to bake. Just let them sit at room temperature for a few minutes before putting them in the oven so they cook evenly.
Great Ways to Serve Them
These stuffed zucchini blossoms are one of those dishes that can play multiple roles. I love serving them as:
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A brunch side with scrambled eggs or a vegetable frittata
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A starter with a drizzle of honey or balsamic glaze
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A side dish with grilled chicken, fish, or even pasta
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A light lunch with a leafy green salad and vinaigrette
They always bring a little elegance to the table — even if it’s just a quiet weekday dinner.
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge for a day or two. Reheat them in the oven at 350°F for 5–7 minutes — they’ll crisp up better than if you microwave them. Honestly though, they rarely last that long in my house.
Questions You Might Have
Can I freeze stuffed zucchini blossoms?
I don’t recommend it. They’re so delicate that they tend to go soggy when frozen and thawed. Best to enjoy them fresh.
Do I have to use ricotta?
Nope — goat cheese, cream cheese, or a mix of cheeses work just as well. Just make sure the filling is creamy enough to pipe and not too runny.
Can I pan-fry them instead of baking?
Yes, you can. Just use a nonstick skillet and cook over medium heat with a little oil until golden on both sides. I still prefer the baked version — less mess, less oil.
If you’ve got zucchini in your garden this year, don’t just wait around for the fruit. These blossoms are too good to skip — especially when you bake them like this. They’re light, cheesy, and have just the right amount of crisp. Hope you enjoy them as much as I do.
Let me know how yours turn out — and if you find another fun way to stuff them, I’m always open to new ideas.
Zucchini Blossoms
If you’re not a fan of squash but love a unique, seasonal bite, these stuffed zucchini blossoms will absolutely win you over.
Ingredients
- 1/2 cup ricotta cheese
- 1/4 cup shredded parmesan
- 1 whole egg, beaten
- 1 teaspoon Italian herb seasoning
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 16 zucchini blossoms
- Olive oil (for drizzling)
Instructions
- Mix the Filling: In a medium bowl, combine ricotta, parmesan, egg, Italian herbs, and nutmeg. Season the mixture with salt and pepper according to your taste.
- Prepare the Blossoms: Gently rinse zucchini blossoms with cool water. Carefully remove the pistil from inside each flower and set the blossoms on a tea towel to dry.
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment or lightly coat with olive oil.
- Stuff the Flowers: Delicately open each blossom and spoon in 1–2 teaspoons of the cheese mixture (do not overfill). Fold the petals around the filling to seal.
- Bake: Arrange filled zucchini blossoms on your prepared baking sheet. Drizzle or mist lightly with olive oil.
- Roast to Perfection: Bake in the oven for 15–20 minutes, until the blossoms are lightly golden and the filling is set.
- Serve: Serve warm, right out of the oven, as an elegant starter or side on a summer table.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 116Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 30mgSodium 163mgCarbohydrates 12gFiber 4gSugar 7gProtein 8g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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