Stuffed Zucchini Blossoms

Stuffed Zucchini Blossoms… Now why hadn’t I thought of this before?! It’s such an amazing concept! An edible flower, stuffed with whatever you want, then fried up and enjoyed with gusto. It’s a GREAT idea!

Here is my every blossoming Zucchini plant. It’s gotten massive over the summer with all this rain!

I picked some male zucchini blossoms, stems and all. These would have eventually grown into zucchinis, but they work great for this recipe. The stems are very tender once cooked.

For the stuffing base, I mixed cream cheese, garlic and dill.

I whipped then up nice and light.

And put them together in a ziplock baggie, as a makeshift pipping bag.

I opened up the stems a bit and pipped the cream cheese mixture until full.

Then I twisted the ends and closed the blossoms, ready for frying.

I first dipped the blossoms in an egg mixture.

Then, I rolled them in a seasoned flour mixture.

and fried them up in some canola oil.

Here are the tasty blossoms, all ready to be gobbled up. I recommend you make extras. These disappeared waaay too fast!

Stuffed Zucchini Blossoms

You will need:

  • zucchini flowers, cleaned and dried well
  • 2 eggs, whisked
  • flour, seasoned with salt and pepper
  • Cream cheese, mixed with fresh garlic and dill
  • 2-3 tablespoons oil for frying
  1. To clean and stuff flowers: snap stems off flowers, rinse well under cool water, carefully open each flower and remove insides.
  2. Set aside on dry towel to dry.
  3. Set up your saute station: shallow wide bowl for whisked eggs, large plate for seasoned flour, large plate with paper towel for cooked flowers
  4. Once flowers are completely dry, carefully open and pipe cream cheese mixture into flower closing petals if you can. Use judgment on amount of cheese based on size of flower.
  5. Heat oil in large non stick skillet.
  6. Using your fingers, carefully dip each stuffed flower into egg mixture and let extra drip off.
  7. 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.
  8. 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.
  9. Serve warm and enjoy!

6 Comments on “Stuffed Zucchini Blossoms”

  1. Seriously delish! Saving this recipe for sure

  2. Great job! Arent they delish? These are seriously one of my favourite fall treats. I did not grow them this year – BUT found them for sale at Sundog organics for 50 cents each and made some last week for dinner stuffed with cottage cheese and chives (I prefer that to ricotta) and then did what you did. Love them!

  3. Wow! So creative! There are so many wonderful recipes for zucchini… especially casseroles. But chocolate zucchini cake is my favourite… we should start swapping some recipes. p.s- I’m totally jealous of your garden.. I miss living in Garneau so much.

  4. Yummmm… love the blog as always, Jacquie. I love stuffed courgette blossoms… just a note: I think you have the female blossoms in the photos. The male blossoms are edible too but don’t have the zuke on the end. Ciao! Meg

  5. JexxyT says:

    I live in Edmonton, Alberta, Canada, and I am dying to try various recipes with zucchini blossoms (or zucchini flowers) but it doesn’t seem I can find any in the city, can I find it at a specific market (latino or what-not) ??

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