Vegetarian Stuffed Zucchini Flowers
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 10
- Cost: Average
PRESENTATION
Vegetarian stuffed zucchini flowers are such a treat, really. You'll find them all over Northern Italy as soon as summer hits. These beautiful squash blossoms, picked fresh, are filled with a mix of creamy ricotta, finely diced zucchini, and a handful of herbs—making the inside so soft and bursting with flavor. And look, what really makes this stuffed zucchini blossoms recipe special is the batter. Seriously, it crisps up perfectly without soaking up too much oil. The result? A fantastic contrast—golden, light exterior with a moist, rich interior. Typically served hot, these blossoms are perfect for aperitifs or outdoor dinners, giving you a taste of summer in every bite. They’re a shining example of vegetarian Italian recipes that are as delicious as they are inviting.
Cooks throughout Italy love experimenting with different fillings—so many options! You can definitely add your own twist. Some go for burrata for an even richer center, or toss in pomodori secchi for a more tangy flavor. Others might include anchovies, bits of Grana Padano, or even swap in meats like speck and mozzarella for extra oomph. For sure, there are endless regional variations. For a lighter option, try a baked stuffed zucchini flowers version, which stays tender and satisfying. Whether you call them vegetarian stuffed zucchini flowers or simply enjoy them as a zucchini flower appetizer, they always feel a bit special. Yet, they’re surprisingly easy to make. And once you get the hang of handling those delicate blossoms, you’re set. Sharing a plate with friends outside in the evening? Just feels right. No matter how you fill them, you’ll end up with a fried zucchini blossoms dish that’s crispy, fresh, and just plain fun to eat.
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INGREDIENTS
- Ingredients for 20 pieces
- Zucchini flowers 20
- Cow's milk ricotta cheese 1 cup (250 g)
- Zucchini 1 ¼ cup (150 g)
- Parmigiano Reggiano PDO cheese 1 oz (30 g)
- Lemon peel 1
- Basil to taste
- Thyme to taste
- Parsley to taste
- Fine salt to taste
- Black pepper to taste
- For the batter
- Type 00 flour 0.8 cup (100 g)
- Eggs 1
- Lemon juice 2 tsp (10 g)
- Fine salt to taste
- Water 0.7 glass (150 g) - cold, sparkling
- For frying
- Peanut seed oil 4 ¼ cups (1 l)
How to prepare Vegetarian Stuffed Zucchini Flowers
To prepare the vegetarian stuffed zucchini flowers, first gently clean the zucchini flowers by removing the stem 1 and the internal pistil without tearing them 2. Rinse them quickly under running water and dry them carefully. In a bowl collect the well-drained ricotta and add the grated Parmigiano Reggiano 3.
Season with salt 4 and pepper, add the grated lemon zest 5 and also grate the zucchini 6.
Gather the thyme, basil and parsley 7 and chop them finely 8. Pour this aromatic mixture into the filling 9.
Mix well until you obtain a homogeneous filling, then transfer it to a piping bag without a tip 12. Stuff the zucchini flowers without overfilling them 11, then gently close the ends by slightly twisting the petals 12.
Continue until they are all filled and arrange them on a tray 13. Now prepare the batter. Break the egg into a bowl and beat it lightly with a whisk 14, then add the flour 15.
Gradually incorporate very cold sparkling water 16, continuing to stir until you obtain a smooth, lump-free mixture. Season with salt 17 and finally add the lemon juice 18.
Heat plenty of peanut oil in a deep saucepan or in a deep fryer until it reaches a temperature of about 338 6F. Dip one zucchini flower at a time into the batter 19, coating it completely 20, then immerse it in the hot oil 21.
Fry a few flowers at a time until they are puffed, golden and crispy 22. Drain them with a slotted spoon and transfer them to absorbent paper to remove the excess oil 23. Serve your vegetarian stuffed zucchini flowers piping hot 24.