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.

Stuffed Zucchini Blossoms – 5-Step Crispy Summer Delight

Name: Stuffed Zucchini Blossoms
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12-15 blossoms
Cuisine: Italian
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

Description

Crispy stuffed zucchini blossoms filled with creamy ricotta, Romano, and mozzarella, lightly battered and pan-fried to golden perfection.

Ingredients

Scale

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