Meat Stuffed Zucchini Flowers



Meat Stuffed Zucchini Flowers

Zucchini flowers are one of the most beloved summer ingredients: baked zucchini flowers, in sciurilli fritters, or with various fillings. Today we propose zucchini flowers stuffed with meat! This recipe combines the crunchiness of perfect frying with a delicious filling of beef and rich béchamel, with the addition of Grana Padano DOP. A tastier upgrade, because instead of making simple battered zucchini flowers, we have stuffed them, closed them well, and dipped them in a soft batter that will fully envelop them to give you a fried appetizer to lick your fingers!

Discover more recipes with zucchini flowers:

  • Pasta with zucchini flowers and feta
  • Skillet potato cake
  • Baked zucchini flowers with anchovies and Grana Padano
  • Zucchini flowers stuffed with burrata and sun-dried tomatoes


For 20 stuffed flowers
Zucchini flowers 6.3 oz (180 g) - (about 18-20 pieces)
Ground beef 10.6 oz (300 g)
White wine 1.4 oz (40 g)
Marjoram to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
for the rich béchamel
Whole milk 2 cups (500 g)
Butter 3 ½ tbsp (50 g)
Flour 00 0.4 cup (50 g)
Grana Padano PDO cheese 1.8 oz (50 g) - (to grate)
Fine salt to taste
Black pepper to taste
for the batter
Water 0.9 cup (220 g) - warm
Flour 00 1 ¼ cup (150 g)
Fresh brewer's yeast 0.5 oz (15 g)
Sugar 1 ¼ tsp (6 g)
Fine salt 1 tsp (5 g)
Black pepper to taste
for frying
Sunflower seed oil to taste

How to prepare Meat Stuffed Zucchini Flowers

To prepare the meat stuffed zucchini flowers, start with the filling. In a skillet, pour a drizzle of oil and brown the beef 1: stir often and cook for about 10 minutes over high heat. Once well-sealed, you can deglaze with white wine 2, then salt and pepper to taste 3. Set aside to cool.

Move on to the béchamel: heat the milk in a saucepan while melting the butter in a large pot. Once melted, you can add the flour all at once 4, stirring with a whisk to form a roux. At that point, you can pour in the hot milk 5 and continue to stir with the whisk 6. Salt and pepper.

Once thickened 7, turn off the heat and add the grated Grana Padano DOP 8. Stir 9, cover with plastic wrap, and set aside to cool.

Now prepare the batter: dissolve the fresh yeast in lukewarm water 10, stir and pour everything into a bowl where you have placed the flour 11. Stir and then add sugar and salt 12.

Once ready 13, cover with plastic wrap and let rest at room temperature for 30 minutes. By this time, the béchamel will have cooled, so you can add the meat 14. Stir and flavor with chopped marjoram 15.

Pour the filling into a wide, shallow bowl, cover with plastic wrap in contact with the surface, and let the filling cool completely 16. Clean the zucchini flowers gently with a brush or dry cloth, then carefully remove the pistil without breaking the flower 17. Fill the zucchini flowers halfway with the cold filling that you have placed in a piping bag without a nozzle 18.

Seal the flower by gently twisting the end of the petals 19. Place them on a tray, and meanwhile, heat the vegetable oil to 320°F-330°F (160°C-165°C) (measure with a kitchen thermometer). Dip the zucchini flowers in the risen batter 20, making sure to cover them completely 21.

For this cooking phase, we recommend maximum caution to avoid burns or splashes of hot oil: fry 2-3 zucchini flowers at a time to prevent the oil temperature from dropping too much 22, turning them during cooking. Once evenly golden 23, drain them on paper towels, then serve them still hot 24!

How to store

It is recommended to consume the fried stuffed zucchini flowers immediately.

The filling can be stored in the refrigerator for one day in an airtight container. Then, it is advisable to take it out of the fridge at least 1-2 hours before and stir before placing it in the piping bag and stuffing.


Marjoram can be replaced with fresh thyme or oregano.

You can use dry yeast, remembering that 1 g of dry yeast is equivalent to about 3.5 g of fresh yeast.