Italian Stuffed Zucchini Flowers

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Crispy, golden stuffed zucchini flowers filled with goat cheese and mozzarella, dipped in a light sparkling water batter, and fried until delicate and crunchy. A classic Italian summer appetizer that disappears the moment it hits the table.

If you love Italian summer appetizers, our Easy Italian Bruschetta is another crowd-pleaser for a summer gathering - and for more ways to use zucchini from the garden, our Zucchini and Corn Fritters are just as quick and easy.

A green plate topped with several pieces of golden-brown, crispy Italian Stuffed Zucchini Flowers garnished with fresh greens and herbs, with small pieces of zucchini underneath.

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Why you'll love this zucchini flower recipe
Where to Find Zucchini Flowers
Male vs. Female Flowers: Which to Pick
When to pick zucchini blossoms?
Which flowers do I pick off my zucchini plant?
What ingredients are in stuffed zucchini blossoms?
How do I prepare zucchini flowers?
How to Cut and Stuff Zucchini Flowers
Expert tips on how to serve zucchini flowers
Variations
FAQ'S
Some other recipes to enjoy:
Italian Stuffed Zucchini Flowers

We make stuffed zucchini flowers every summer when we are in Italy. My father-in-law Domenico used to go down to the garden at sunrise every morning to pick the flowers before they closed. He brought them up to the kitchen and my mother-in-law Teresa took it from there.

Last summer, he passed away while we were visiting. A day or two later, his dear friend Giuseppe rang the bell and brought Teresa the most beautiful bouquet of zucchini flowers he had picked for her. That gesture broke my heart and made it full at the same time. I photograph everything in that kitchen, but some moments are more important than the photo.

This recipe is as close to Teresa's version as I have been able to get. The batter is made with sparkling water instead of still water, which creates a lighter, crispier coating. The filling is a mix of goat cheese, shredded mozzarella, and a cube of fresh mozzarella tucked into each flower for a little molten center when you bite in. They are best eaten immediately, straight from the pan, with a glass of cold Prosecco alongside.

Why you'll love this zucchini flower recipe

Use up your zucchini: If you have a garden overflowing with zucchini (lucky you!), this is a great recipe to use to be creative with that excess zucchini!
Versatile: There are different ways to stuff the zucchini flowers.
Summer party idea: Really great appetizer to serve at a summer get-together...everyone loves them!

Where to Find Zucchini Flowers

If you do not have a garden, zucchini flowers are sold at farmers markets throughout summer - usually in small bunches, often slightly wilted but still perfectly usable. Some specialty grocery stores and Italian markets carry them as well. In Italy they are packaged and sold at every grocery store and produce market from June through August.

If you do grow zucchini, you are lucky - the plants produce far more flowers than you will ever need. Pick them in the early morning when they are fully open and at their most fragrant.

overhead image of zucchini flowers in a crate.

Last summer, my dear father-in-law passed away while we were in Italy. Domenico was the one that went down to the garden every morning to bring up the zucchini flowers he just picked.

Male vs. Female Flowers: Which to Pick

Zucchini plants produce both male and female flowers. The male flowers grow on long, thin stems with no fruit at the base. The female flowers have a small zucchini growing at the base - that is the fruit forming.

For stuffing, pick the male flowers. They are the ones with the long stems and no fruit attached. Since they do not produce zucchini, harvesting them does not affect your crop. Each plant produces far more males than females, so you will have plenty. Leave a few behind on the plant for pollination.

Pick them early to mid morning when they are fully open - this makes it much easier to remove the stamen and stuff the flowers. Cut the stems about 3 centimeters below the base of the flower. Female flowers can also be stuffed and fried (Teresa uses both), but keep in mind that picking females means one less zucchini from that flower.

Since my mother-in-law wasn't up to gardening, Giuseppe picked them for her. Look how gorgeous they are!

image of a bouquet of zucchini flowers on a green plate.

When to pick zucchini blossoms?

I learn a lot from my suocera (my mother-in-law) when we visit them. Every day they would go to tend to the garden and I have been reprimanded for not picking the flowers correctly. The male flower is the only zucchini flower that should be picked.

My father-in-law would normally go to pick them right at sunrise. Just remember, early to mid morning is the best time to pick them while the flowers are fully open and easier to remove the stamen and easier to stuff.

Since the ones on stems do not turn into zucchini, that's the ones you'll want to look for. When you are ready to harvest some flowers, be sure to cut the stems 3cm below the base of the zucchini blossom.

image of zucchini and flowers in a bowl.

You could cut the flowers from the zucchini (my mother-in-law would not be happy!), just make sure the flower is big enough and you're not removing any fruit with the flower.

Which flowers do I pick off my zucchini plant?

The zucchini plants have male and female flowers. You will want to pick the male, as the females grow the zucchini. Each plant will have more than enough male flowers. Just be sure to leave some behind for pollination.

image of a stuffed zucchini flowers on a baking sheet.

You'll recognize the male flowers, as they'll have the long stems that are thin and there is no fruit at the end of the flower. The female flower will have the zucchini growing at the base.

Early to mid morning is the best time to pick them while the flowers are fully open and easier to remove the stamen and easier to stuff. Cut the stems about 3cm below the base of the flower. The ones on stems won't turn into fruit; taking the flower off the fruit won't hurt the fruit - just let the flowers get big enough to make sure you're not picking off fruit with it.

Both the male flowers and female flowers can be picked and eaten, but the female blossoms are the only ones that will grow fruit, so it's usually better to pick the male squash blossoms.

The ones that we cooked up on this day in Italy were the female ones. My mother-in-law is a very frugal shopper, and she even negotiates at the fruit + veggie markets. All I remember from this day, she haggled down the vendor to get this case of zucchini and the flowers, and it was very, very inexpensive.

What ingredients are in stuffed zucchini blossoms?

Batter

Eggs - Two whole eggs, whisked into the batter. They bind the batter and help it adhere to the flowers.
All-purpose flour - Half a cup. The base of the batter. Together with the cornstarch it creates a coating that fries up light rather than thick and doughy.
Cornstarch - Half a cup. This is the key to an extra-crispy coating. The cornstarch absorbs less oil than flour during frying, which is what makes the batter so light.
Sparkling water (San Pellegrino or club soda) - About ¾ cup plus 1 tablespoon. The carbonation creates tiny bubbles in the batter as it fries, resulting in an airy, lacy coating. Do not substitute with still water - the texture is noticeably different.
Salt - Just half a teaspoon in the batter. The filling is already seasoned, so a light hand here is all that is needed.

Filling

Zucchini flowers - About 10, though this varies depending on their size. Larger flowers from a home garden may need more filling; small farmers market flowers may need less. The batter and filling are easy to scale up if you have more flowers.
Goat cheese - One small log, at room temperature so it softens and mixes smoothly with the mozzarella. It adds a tangy, creamy note that pairs beautifully with the mild sweetness of the flower. Ricotta is a good substitute for a milder flavor.
Shredded mozzarella - One cup. It adds body to the filling and melts into the goat cheese for a smooth, cohesive mixture.
Fresh mozzarella - One small ball, cut into small cubes. A cube goes into each flower on top of the filling - it melts during frying and creates a little molten cheese center when you bite in. This is the detail that makes the difference.
Sea salt - Half a teaspoon in the filling, more to taste. Season the filling properly so it does not taste flat inside the batter.

How do I prepare zucchini flowers?

Before you start cooking them up, clean them and make sure there are no ants inside or any other bugs. And while you're cleaning them, remove the stamen. Also, rinse them out to make sure there isn't any dirt inside. Gently dry them on a paper towel while you prep the filling and the batter.

How to Cut and Stuff Zucchini Flowers

It's best to use scissors to prep them. If you have the male flower with the stem attached, you'll want to carefully remove the stamen. Be sure to leave a bit of the stem on the flower (½ inch of stem is perfect). Rinse them off and gently dry them.
Handle them carefully while you add in your filling. You could use a pastry bag or a spoon to stuff in the filling. Close the flower around the filling and dip it in the batter. Fry on each side for 2-3 minutes. As soon as they're golden brown, drain them on a paper towel lined plate or baking sheet.

Expert tips on how to serve zucchini flowers

Fried zucchini flowers make a perfect appetizer. Serve them on a platter with some bruschetta or crostini. They could even be served as the first course.
You could even serve them as the main course.
Absolutely delicious served over a risotto.

Variations

Ricotta filling: Substitute the goat cheese with whole milk ricotta for a milder, creamier flavor. Mix with a little lemon zest and fresh basil for extra brightness.
Anchovy and mozzarella: The classic Roman version stuffs each flower with a piece of fresh mozzarella and a single anchovy fillet. Simple, salty, and extraordinary.
Add herbs: Stir fresh basil, chopped mint, or thyme into the cheese filling for extra flavor.
Baked version: Brush stuffed flowers with olive oil and bake at 400°F for 12 to 15 minutes. Less crispy than fried, but still delicious and much lighter.
Gluten-free: Use a 1-to-1 gluten-free flour blend and gluten-free cornstarch in the batter.

FAQ'S

What do zucchini flowers taste like?

Zucchini flowers have a mild, sweet flavor that is sort of like the actual zucchini. The texture is soft and tender, very delicate.

How long after flowering do zucchini appear?

Summer squash grow pretty fast, so as soon as the flowers are pollinated they will grow. After 4-8 days after the flowers appear, typically the zucchini are ready to harvest. And if you don't harvest them, you'll have even larger zucchini, as they continue to grow.

Will zucchini grow if I pick the flowers?

Yes, just make sure you leave some male flowers on the plant to pollinate the female flowers. Keep in mind that just the female flowers grow zucchini, so if you do pick those flowers, they will grow the fruit (yes, zucchini is a fruit).

Can I eat zucchini flowers raw?

Yes, it is safe to eat them raw. They are sometimes cut into strips and put in a salad. Eating the whole actual flower won't taste that great. If you want to eat the whole flower, it's best to bake or fry them stuffed a soft cheese.

Can I bake these instead of frying?

Yes. Brush the stuffed flowers lightly with olive oil and arrange on a parchment-lined baking sheet. Bake at 400°F for 12 to 15 minutes until the batter is set and lightly golden.

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