Stuffed Zucchini Blossoms


This is a favourite of mine. I first tried it in a restaurant here and thought it was an amazing dish, and this is the first year I tried it on my own. I grow zucchini in my garden, so I used some of the ‘male’ flowers (ones that don’t turn into zucchinis) to make these. Squash flowers also work. To make them, I filled them with a mixture of:

cream cheese, parmesan, red wine vinegar, garlic, finely chopped zucchini, basil, oregano, salt and pepper. For proportions, you really have to just go by taste. It’s pretty easy to do so as long as you don’t load it with salt or something, it works pretty well!

Next I dipped them in a batter made with flour, egg and water (one cup flour, one egg and enough water to make a batter consistency) and sauteed them lightly in oil on very low heat. You want them to cook and warm up, but you don’t want them to crisp too much, as they’re flowers and will burn fairly easily.

Anyway, try it on your own! It’s still the end of the season and I’m still getting zucchini and squash blossoms on my plants. It’s especially useful now, as I’m only getting the ‘male’ flowers at this point.

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