Nothing says elegant appetizer quite like a delicious zucchini flower* stuffed with cheese. While, there are many ways to cook zucchini blossoms: deep fried, in the oven, etc. what I like about my method is that it is beautiful, its quick, its tasty and there is no messy or smelly kitchen afterwards!

These stuffed squash blossoms are one of the most requested dishes in my cooking lessons. It happens to be easy, gluten free and vegetarian, too!

NOTE: Today I’m using zucchini squash blossoms* but pumpkin and butternut squash blossoms are equally perfect for this dish.

Below you’ll find:

VIDEO - RECIPE - ABOUT INGREDIENTS - TIPS - TOOLS

Ingredients

The quantities I provide are general, give or take, it will depend on the size of your blossoms. If they are large you might run out of filling and if they are small, you may have leftovers. I like to use any leftover filling as a spread on crackers and maybe put a piece of sun dried tomato on top. Delicious!

• 12 blossoms (zucchini, pumpkin or butternut squash)

• 100-125g cow, sheep or goat ricotta cheese

• 2-3 tablespoons heaping 24 months (or higher) Parmigiano-Reggiano cheese,

• freshly grated Nutmeg, to taste

• small bunch fresh parsley washed and dried

• a nob butter or several tbsp delicate tasting extra virgin olive oil

Method

CLEANING/PREPARING THE BLOSSOMS
1. remove sepals on each blossom (see how to on video above)
2. wipe outside with delicate brush or moistened paper towel
3. trim the stem - I like to use the stem as a handle so I can eat these as finger food
4. set them aside on clean plate & wash your hands before next step:
5. use a paring knife to make a small incision on one side of the blossom
6. remove the pistil or stamen (this is optional but by removing these you’ll have more space for the filling)
7. check for unwanted friends inside (ants)
8. set these cleaned blossoms separate from the other ones

PREPARE THE FILLING (can be done ahead of time)
1. blend ricotta and parmigiano cheeses well
2. add nutmeg to taste
3. add minced parsley
4. Taste and adjust nutmeg and parmigiano cheese as necessary - you should be able to taste the nutmeg.

STUFFING THE BLOSSOMS
1. It helps to use a tiny spoon: either an espresso coffee spoon or a baby’s spoon- the tinier the better chances it actually will fit in the blossom 2. Gather some cheese with the spoon and put into a blossom
3. hold down part of the blossom with a finger while you pull out the spoon
4. you can add more filling if your blossom is large

COOKING THE BLOSSOMS
1. you can use butter or extra virgin olive oil although I find butter complements the cheese filling best
2. cook over medium-low heat; cooking each side for a minute or so, until you see that the exterior is translucent,
3. turn the blossom so that all sides are cooked through
4. remove, put on a pretty plate and
5. sprinkle with some salt
6. EAT!
7. You COULD eat the whole thing but I prefer not to eat the stem, I use it to hold the blossom- like finger food!

Enjoy! Buon Appetito!

About Ingredients

Where can you find these blossoms - flowers? - These blossoms should be easy to find at farm stands and fresh outdoor markets. Any vegetable vendor that sells pumpkin, butternut squash or zucchini blossoms can supply you with blossoms. If they don’t have any available, ask them. It is likely an issue of supply and demand: if no one asks for them, the farmer won’t go through the trouble of gathering the blossoms BUT if they know someone is interested in them, they will gather them!

Worst case scenario: grow your own in a vase, I did and found myself with lots of blossoms!

It is good to know that these plants produce both male and female flowers: The female blossoms produce the vegetable while the male flower doesn’t (both are edible) so the male blossom can be gathered and the farmer will still be able to grow their vegetables. If you are only interested in the blossoms, gather all blossoms.

Tips

• Blossoms don’t keep very well so plan to use the blossoms the day you get them.

• Don’t purchase wilted blossoms for stuffing, they are impossible to open without ripping.

• If you put them in an airtight container lined with paper towel may help them last a day or two longer (it doesn’t always work).

• Make ahead: stuff the blossoms and place on a covered plate in the refrigerator, cook right before eating.

• Another hint is use an older Parmigiano (over 24 mos) to ensure a nice umami taste in the filling.

• When stuffing the blossom, use a tiny spoon, like an espresso coffee spoon or a baby’s spoon so the spoon won’t break the blossom.

Tools

1. a wide enough skillet to cook the blossoms in

2. tongs or 2 spoons to delicately turn the blossoms

3. an espresso spoon or baby’s tiny spoon for stuffing the blossoms without breaking them