Stuffed Parmesan Basil Zucchini Flowers are filled with a ricotta and Parmesan cheese mixture. Add a fresh herb, coat in a light batter and fry to crispy perfection, and I bet you can't eat just one!
Stuffed Zucchini Flowers
Zucchini Flowers, those delicate orange and yellow flower blossoms, are also called squash blossoms.
Have you ever thought about actually eating squash blossoms? Yes, it’s a thing and ricotta stuffed zucchini flowers are a delicious thing at that!
Stuffed zucchini flowers are absolutely gorgeous and especially delicious when filled with a creamy cheese mixture.
Add a fresh herb, coat in a light batter and fry to crispy perfection, and I bet you can’t eat just one!
Our stuffed squash blossoms capture the flavor of summer in every bite!
You can also add shredded mozzarella to the filling and maybe even minced sundried tomatoes too!
Before serving these Italian fried zucchini flowers you might want to thinly slice some fresh basil leaves and sprinkle them over these stuffed edible flowers.
Sauteed squash blossoms is an easy summer appetizer recipe that's perfect for entertaining and adding an easy homemade pesto as a dipping sauce will take them over the top!
Everyone will know that summer has arrived when you serve this delicious fried squash blossoms recipe!
And once those flowers drop and zucchinis grow, you'll want to make our baked Zucchini Fries that are perfect served with a dipping sauce.
Plum Tomato Zucchini Frittata is another zucchini recipe you’ll definitely want to cook up. Our frittata is filled with protein-perfect eggs, packed with fresh zucchini, cheesy mozzarella and fresh basil. Yum!
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Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!
When is squash blossom season?
While strolling through the farmers market this week I began to jump for joy when I spotted the first squash blossoms of the season!
Those gorgeous zucchini flowers are everywhere now, at the farmers market, in your vegetable garden and in the produce section of your grocery store.
Squash blossom season begins in late spring and lasts all the way through the early fall. People go crazy for squash flowers, including me!
And once you taste our squash blossoms recipe you will too!
How to make stuffed squash flowers
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Combine ricotta, egg, Parmesan cheese, basil, kosher salt and pepper.
- Fill squash blossoms with the cheese mixture
- Arrange blossoms in a single layer on a baking sheet and refrigerate until you are ready to fry them.
- For the batter, place flour in a large bowl and whisk in the club soda or seltzer. Let the mixture rest for 30 minutes until a thin batter forms.
- Meanwhile, heat oil in a deep sided skillet over medium-high heat until the temperature of oil is 360°F on a deep-fry thermometer.
- Dip each blossom in the batter so that it is well-coated.
- Then using tongs, carefully place blossoms in oil and cook until golden and crunchy, about 3-4 minutes.
- Season with additional kosher salt to taste and serve.
Swirls of Flavor Recipe Tips
- Add shredded mozzarella cheese
- Serve with a dipping sauce
- Sprinkle with thinly sliced fresh basil before serving
- Sprinkle with shredded Parmesan before serving
Substitutions
- Substitute 2 teaspoons dried basil for the 2 Tablespoons fresh basil
- You can substitute seltzer for the club soda
- Feel free to substitute a small amount of cream cheese, about 2 ounces, for the same amount of ricotta cheese for a creamy tangy filling
How do you keep squash blossoms fresh?
It is best to use your squash blossoms right after harvesting or purchasing them. Squash blossoms tend to wilt rather quickly.
If you have to store them for a short time before using them:
- Line a storage container with a damp paper towel
- Arrange the blossoms in a single layer leaving a little space between the blossoms so that they are not touching
- You can then place another damp paper towel over those blossoms and arrange another single layer of blossoms on top
- Top with another damp paper towel and seal the container
- Refrigerate for one day, maybe two, but not much longer.
Food52 has a great article on How to Buy and Store Squash Blossoms. It's worth clicking over to for some great squash blossoms info!
As always, I find it helpful to visit the FDA website for food storage guidelines
Ingredients for cooking zucchini flowers
- ricotta cheese – a creamy cheese
- egg
- Parmesan cheese – adds salty notes
- fresh basil – fresh herb flavor
- kosher salt
- pepper
- squash blossoms – colorful tender flowers
- flour
- club soda – keeps the batter light
- olive oil
Easy Zucchini Recipes
Where there are zucchini flowers, there are zucchini and you'll be needing a recipe or two for the abundant zucchini this summer. Quick question, do you have a veggie spiralizer yet? There are so many on the market to choose from now.
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Keep it simple with the OXO Good Grips Handheld Spiralizer or step it up a notch with the Spiralizer Ultimate 7-Blade Vegetable Slicer for sliced vegetables in all shapes and sizes!
Don't feel like hand-cranking those veggies tonight? Then it's time for a motorized spiralizer like the Ontel Veggetti Power 4-in-1 Electric Spiralizer! Ok, back to our zucchini recipes, zucchini noodle recipes, that is.
Zucchini Noodles & Broccoli With Peanut Sauce combine zucchini noodles with broccoli, cherry tomatoes, scallions and peanuts tossed in a silky peanut sauce for a fabulous vegetarian entrée.
You won't need a veggie spiralizer for these garden fresh zucchini recipes! Fresh vegetables, including zucchini, are tossed together with farro in a lime scented dressing making Zucchini & Corn Farro Salad both refreshing and nutritious.
Zucchini Pasta Pomodoro is bursting with the summertime flavors of zucchini noodles, tomatoes and fresh basil.
Ok, that should get your through a bumper crop of zucchini this summer! Enjoy!
Parmesan Basil Zucchini Flowers
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Ingredients
Cheese Filling:
- 8 ounces ricotta
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 2 Tbs. chopped basil leaves
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 24 squash blossoms
Batter:
- 1 cup all-purpose flour
- 1 1/2 cups club soda or seltzer
- 3 cups olive oil, for frying
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Instructions
Cheese Filling:
- Combine ricotta, egg, Parmesan cheese, basil, kosher salt and pepper.
- Transfer cheese mixture into a pastry bag or ziplock plastic bag. Snip off end of pastry bag or, if using, one corner of ziplock plastic bag and pipe filling into squash blossoms, dividing evenly between blossoms. Arrange blossoms in a single layer on a baking sheet and refrigerate until ready to fry.
Batter:
- Place flour in a large bowl and whisk in the club soda or seltzer. Let the mixture rest 30 minutes until liquid is absorbed and a thin batter forms.
- Meanwhile, heat oil in a deep sided skillet over medium-high heat until temperature of oil is 360°F on a deep-fry thermometer.
- Working in batches of 4-5 blossoms at a time, dip each blossom in batter so that it is well-coated. Then using tongs, carefully place blossoms in oil and cook until filling is hot and cooked and blossoms are golden and crunchy, about 3-4 minutes. Transfer blossoms to paper towels. Repeat with remaining batches of blossoms. Be sure that oil returns to 360°F temperature before cooking each batch of blossoms.
- Season with additional kosher salt to taste and serve.
Notes
- Add shredded mozzarella cheese
- Serve with a dipping sauce
- Sprinkle with thinly sliced fresh basil before serving
- Sprinkle with shredded Parmesan before serving
Nutrition
We loved the stuffed fried squash blossoms. Ours were a mix of spaghetti and candy roaster squash blossoms. There was so much of the left over batter. Have you used it for frying other fresh veggies, can it be refrigerated for future use?
Hi Rita, I'm so happy you loved the recipe. You can definitely use the batter for frying other vegetables. It will be delicious! And the batter should be fine on the refrigerator for a day or two. Happy Cooking & Savor The Moment, Gwynn
These came out so good! Very tasty! Will definitely make them again.
That makes me so happy Robin! Thank you for taking the time to let me know. I always love hearing from my followers and I truly appreciate you being here. Happy Cooking and Savor The Moments, Gwynn