Stuffed zucchini blossoms are traditionally made using the male flowers of the zucchini plant—those long-stemmed beauties that don’t grow fruit. Their texture is tender, their flavor mild, and they’re the perfect vessel for a cheesy filling. In Italian kitchens, these are called Fiori di Zucca Ripieni, and they show up in homes and restaurants across the country during zucchini season.
The stuffing is usually a creamy combo of ricotta, Romano, and mozzarella. Once filled, the blossoms are dipped in a light egg batter and pan-fried until golden. It’s simple, rustic cooking at its best. If you’re wondering whether to use male or female zucchini flowers, go with male—they’re easier to clean and stuff.
Zucchini blossoms are versatile too. Besides stuffing them, you can sauté them, bake them, or toss them into summer pastas. One fun twist is using them in zucchini blossoms fried quesadillas, where they add a delicate floral note.
Coming up next, I’ll show you exactly how to prepare the blossoms and mix the perfect cheese filling so they turn out crisp on the outside and rich inside every time.
Table of Contents
Making the Perfect Stuffing for Stuffed Zucchini Blossoms
Choosing and Prepping the Blossoms
To get the best results with stuffed zucchini blossoms, freshness is everything. Pick blossoms that are bright yellow with no signs of wilting or bruising. If you’re harvesting them yourself, go for the male flowers. They grow on long, thin stems and are much easier to handle than the female ones, which are attached to baby zucchinis.
Gently rinse each blossom under cool water, then place them on a paper towel to dry. Carefully remove the stamens inside using your fingers or small tweezers. Be sure not to tear the petals—they’re delicate and will serve as your edible shell. If the blossoms are soft and closed, you can nudge them open gently with your fingertips.
You can prep the blossoms a few hours in advance, keeping them loosely covered in the fridge. Just don’t wait too long—they’re fragile and best used the day they’re picked or bought.
If you’re experimenting with more zucchini-based starters, try pairing this dish with crispy zucchini fries or adding a few blossoms into zucchini sushi rolls for extra flair.
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Stuffed Zucchini Blossoms – 5-Step Crispy Summer Delight
- Total Time: 25 minutes
- Yield: 12–15 blossoms 1x
- Diet: Vegetarian
Description
Crispy stuffed zucchini blossoms filled with creamy ricotta, Romano, and mozzarella, lightly battered and pan-fried to golden perfection.
Ingredients
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
2 whole eggs
¼ cup milk
¼ cup flour
¼ cup grated Romano
1 Tablespoon chopped Basil or Italian Parsley
Instructions
1. Mix ricotta, Romano, mozzarella, egg, garlic, salt, and pepper. Add to a pastry or zip-top bag.
2. Gently fill each zucchini blossom without overstuffing. Chill in fridge for 10–15 minutes.
3. In a bowl, whisk eggs, milk, flour, Romano, and herbs to pancake-batter consistency.
4. Heat oil in a sauté pan over medium heat, about ¼ inch deep.
5. Dip each stuffed blossom into the egg batter and place in the pan.
6. Fry 2 minutes on the first side until golden, flip and cook the second side 1–1.5 minutes.
7. Remove and drain on paper towels. Season with salt, pepper, and extra cheese. Serve hot.
Notes
Best eaten fresh.
Use male blossoms for easier stuffing.
Don’t overfill—just enough to plump.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: Italian
Nutrition
- Serving Size: 2 blossoms
- Calories: 130
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: stuffed zucchini blossoms, zucchini flowers, Italian appetizer
Cheese Filling That Works Every Time
Now for the best part—the filling. What are stuffed zucchini blossoms traditionally filled with? The answer is cheese, and lots of it. For this recipe, mix together ½ cup of ricotta, 1 oz of grated Romano, 1 oz of shredded mozzarella, one lightly beaten egg, a pinch of garlic, sea salt, and black pepper. You want a smooth, creamy mixture that’s not too runny.
Transfer the filling into a small pastry bag or use a zip-top bag with the corner snipped off. Gently open one blossom at a time and pipe in just enough cheese to fill the base—don’t overdo it or they’ll burst during frying. Once all blossoms are stuffed, pop them in the fridge for 10–15 minutes while you prep your batter.
This step helps them firm up and keeps the filling intact while cooking. With your blossoms chilled and ready, you’re only a few steps away from golden, irresistible stuffed zucchini blossoms that impress every time.
Light Frying for Golden Crisp Stuffed Zucchini Blossoms
Creating the Ideal Egg Batter
Once your stuffed zucchini blossoms are filled and chilled, it’s time to mix up the batter. The goal is a coating that’s light but holds its shape during frying—just thick enough to cling to the delicate blossoms without smothering them.
Start by whisking together two whole eggs with ¼ cup of milk. Add ¼ cup of flour, ¼ cup of grated Romano cheese, and one tablespoon of chopped basil or Italian parsley. The consistency should be like pancake batter—not too thick, not too runny. If it’s too thin, it won’t coat properly. If too thick, the batter will feel heavy and overpower the blossoms.
You can customize the herbs here if you want. Some home cooks add a little lemon zest for brightness or a touch of chili for heat, but the base flavor of stuffed zucchini blossoms should shine.
Let the batter sit while you heat your oil—this gives the flour time to hydrate, making for a better fry. If you’ve got some extra zucchini lying around, toss in a few rounds and test the batter thickness by frying one up—similar to how you’d check the texture when making zucchini grilled cheese.
Frying Like Nonna Would
In a large sauté pan, heat about ¼ inch of neutral cooking oil over medium heat. You want the oil hot, but not smoking. Dip each blossom into the egg batter, let the excess drip off, and gently place it into the pan. Don’t overcrowd—leave space to flip.
Fry the stuffed zucchini blossoms for about two minutes on the first side until golden brown. Flip carefully with tongs and fry the second side for another minute. They’ll cook fast, so stay close. Remove them and drain on a paper towel-lined plate.
Immediately season with a sprinkle of sea salt, black pepper, and a dusting of Romano. If you’re looking for a cheesy companion dish to serve alongside, try zucchini cheese wraps—they complement the blossoms with a low-carb, savory twist.
Once they’re all fried up and crisped to perfection, it’s time to think about serving and digging in. In the next part, we’ll answer common questions and show how to plate these beauties for the perfect summer spread.
Serving Ideas About Stuffed Zucchini Blossoms
How to Serve and What to Pair It With
Fresh out of the pan, stuffed zucchini blossoms are best served hot and crisp. Arrange them on a simple white plate and finish with a dusting of grated Romano cheese, a pinch of sea salt, and a few torn basil leaves. No dipping sauce is required, but a squeeze of lemon can brighten their rich flavor.
These blossoms make a perfect appetizer or light lunch. You can serve them with a fresh green salad or alongside summer dishes like grilled fish or pasta. They also pair well with other zucchini-based favorites. Consider serving them next to a chilled portion of smashed zucchini chickpea salad for a cool, protein-packed contrast. Or, keep things sweet and end the meal with a slice of blueberry zucchini bread to highlight zucchini’s versatility in both savory and sweet forms.
Whether for a picnic, backyard gathering, or a quiet summer dinner, these blossoms bring both beauty and flavor to the table.
Conclusion
There’s something truly special about cooking with ingredients that only come around once a year. Stuffed zucchini blossoms are one of those short-lived treasures that turn simple cheese and herbs into a golden, crisp bite of summer. Whether you’re new to the kitchen or a seasoned home cook, this recipe is approachable, satisfying, and perfect for sharing. Serve them fresh, pair with other zucchini favorites, and savor every last crunch while the season lasts.
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FAQs
What are zucchini blossoms stuffed with?
Traditionally, stuffed zucchini blossoms are filled with a soft cheese mixture—usually ricotta, sometimes with mozzarella and grated Romano. Herbs, garlic, or lemon zest can be added for flavor. Some Italian recipes include anchovies or prosciutto, but cheese remains the classic base.
What is the Italian name for stuffed zucchini flowers?
In Italy, this dish is called Fiori di Zucca Ripieni. It’s a well-loved appetizer found across Italian regions, with variations depending on local cheeses and herbs.
Do you stuff male or female zucchini flowers?
Most recipes use male zucchini flowers because they grow on longer stems and are easier to harvest without disturbing the plant. Female flowers are attached to baby zucchinis and can be used, but they require more careful handling.
What do you do with zucchini flowers?
Besides stuffing and frying, zucchini flowers can be used in omelets, frittatas, quesadillas, pasta, pizza toppings, and even baked into pastries. They add a light, floral touch to many summer recipes. From savory fillings to crispy coatings, stuffed zucchini blossoms are one of the most enjoyable and rewarding ways to celebrate seasonal produce.