As I’ve mentioned, I have had some pretty awesome zucchini plants growing this year. I can’t tell you how excited I was when I saw all these pretty golden flowers popping up in a sea of green leaves last month.
I grew up eating zucchini flowers. My grandfather was, and still is, a big time gardener. He was a farmer, as a boy and young man, along with his father living in Sicily. It’s in his roots. I feel extremely lucky to have inherited that same passion for growing things from him, even though I’m still learning and not so good at it at times. But passion is definitely a gift, and I’ll take it any way I get it.
My grandparents cooked up their zucchini flowers very simply, usually quickly sauteed with eggs or into little fritters of some sort (usually ricotta). It was usually very simple and always delicious. And since you can only get the flowers from plants that are blooming, it was always extremely fresh and sort of a special treat.
I tweeted and facebooked asking friends how they liked to enjoy their zucchini flowers. I got this idea of stuffing them with cheese from many…and could not resist. I cooked up them up one afternoon with my kiddos and was instantly hooked. These are Oh my Goodness so good. I made them two more times, each time with a different cheese – for my husband and for my family (grandparents, mom and brother)…sadly, I’m all out of flowers (well, very few), or else I’m sure these would be making an appearance a lot more often.
Hopefully I’m sharing this in time where most of you are starting to see these pretty flowers popping up in your gardens. When looking for the edible flowers, make sure you are picking ones that are on a stem, and not attached to a growing zucchini. Don’t be turned off by any little buggies that you find, just make sure you clean them well. May take a few rinsings and soaking in cool water to get them clean. It’s all worth it, I promise.
(My daughter…a little unsure at first. Her brother on the other hand was instantly hooked.)
| Cheese Stuffed Zucchini Flowers |
- zucchini flowers, cleaned and dried well
- 2 eggs, whisked
- flour, seasoned with salt and pepper
- cheese of choice (I’ve made them 3 times using goat, feta, or mozzarella)
- 2-3 tablespoons light olive oil for frying
- To clean and stuff flowers: snap stems off flowers, rinse well under cool water, carefully open each flower and remove insides.
- Set aside on dry towel to dry.
- Set up your saute station: shallow wide bowl for whisked eggs, large plate for seasoned flour, large plate with paper towel for cooked flowers
- Once flowers are completely dry, carefully open and stuff about a tablespoon of cheese into flour closing petals if you can. Use judgment on amount of cheese based on size of flower.
- Heat oil in large non stick skillet.
- Using your fingers, carefully dip each stuffed flower into egg mixture and let extra drip off.
- Place egg covered flower into flour mixture and gently toss to coat, shaking off excess flour. Place into hot oil. Continue on the next few flowers, amount depending on size of your pan, you don’t want to crowd them.
- Once flowers are browned on bottom, about 3-4 minutes, carefully flip and cook other side. Cook for another 2-3 minutes or until browned and then take out and place on paper towel so that extra oil will be absorbed. Repeat until all flowers are cooked. You may have to carefully clean pan with a quick wipe from paper towel in between batches.
- Serve warm and enjoy!
I just submitted this as an appetizer for “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
{ 32 comments… read them below or add one }
Your daughter is so pretty
I love zucchini flowers, i have always bought them. They usually sell them with the little zucchinis attached…
aw, thank you
I’ve never seen them in the store, that’s so cool!
These are absolutely gorgeous and so is your daughter!
thank you and thank you!!
What a fun idea! I had no idea you could cook up and eat the flowers like this! Our squash plants are blooming out of control- I totally want to try this. Good stuff. Hope you have a nice Monday
They are so yummy Erica! Try them!
I first tried them in Greece stuffed with feta and mint and have been longing for them ever since.
Ohhhhhh, I have mint and can get Feta!! New grower of zucchini here, I think I’ma try this one with the Blossoms!
Aggie, these squash blossoms are beautiful (as is your little sweetie) Cookin’ Canuck & I would love if you submitted this link & any two others as part of our Get Grillin’ event, anything that can pass as an appetizer is great
Aggie, these are fantastic! Your pictures capture the lightness of this appetizer so beautifully. Thanks so much for sharing them in our Get Grillin’ event!
I always wondered how to cook these so I’m so glad to see this recipe. They look so delicious –
Mary
Those look so yummy. I have to give them a try. Thank you for sharing your recipe with us.
Not only so earthy and beautiful they sound amazingly delicious. I am hoping my farmers market has some zucchini flowers this weekend.
So pretty and I am sure tasty too!
been wanting to make these myself . . . i’ll be on the lookout for flowers . . .
I love squash blossoms! You’re making me wish I had a garden so I could have these popping up in my own yard. Will settle for now for the farmer’s market, but yum!
These sound incredible. I’ve had them like this before and find zucchini blossoms to be a special treat!
I wish I had some of these beauties in my backyard! My favorite way to eat them to date was stuffed with burrata on top of a pizza – so good.
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
I’ve never had a zucchini flower…But I’ve seen a few different recipes that include them so I need to hunt some down!
I’ve been wanting to try zucchini flowers for-ever! Still haven’t gotten my hands on any yet… stuffing them with cheese must be a bit of heaven!
I am in Italy this week and we had these in our risotto yesterday. Very cool post! See you soon
Those are so cool! I’ve never seen anything like it but love the sound of it!
I’ve never tried these! We tried growing zucchini a couple years back but something got to it and we didn’t get any. Trying again this year-fingers crossed!
love it!
Wow! My Sicilian grandpa used to make these and now I can’t wait to get the flowers are the farmer’s market. You’ve totally inspired me – thanks!
Neat recipe! I’ve seen them before, but never cooked or eaten them.
It was great to meet you at Wilton!
~Liz
You’ve convinced me that I must try these. As soon as I can find some zucchini blossoms that is.
This looks so awesome! I have never had a zucchini flower before.
Hi Aggie, I really need to get my hand on zucchini blossoms this season. A lovely post and a lovely gir; you got there!
I have never had a zucchini flower but I can only imagine how great it is. Especially in this recipe. Love anything cheesy.
I love that I was casually searching the internet for a stuffed zucchini blossom recipe and I landed on a blog of a gal I’ve met before! How fun!! I’m trying this tonight.
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