Stuffed Raw Zucchini Blossoms

Entertaining, Markets, Recipe, Vegetarian

IMG_5283Whenever I see zucchini blossoms for sale I feel the intense need to snap them up.  Perhaps this comes after years of seeing recipes for these delicate orange-colored flowers and not being able to find them. Now, they seem to be everywhere and for longer and longer periods of time. When I encountered little pint baskets full of them at Olney’s Farmers’ Market last week, I knew I had to buy them, but also knew I didn’t want to stuff and fry them like I usually do (I’m making a concerted effort to be a little healthier). A little experimentation was in order.

I had a home made Millenium Falco pizza in the works (a la Roberta’s Cookbook) and since it uses only a small amount of Parmesan cheese, not the usual pizza cheese-fest you’re likely thinking of, I thought stuffing the zucchini flowers with a ricotta and goat cheese mixture would be the perfect, if slightly unusual, accompaniment. I found the result delicious, fresh, and creamy. The raw zucchini flowers are slightly herby tasting, crunchy from the stem, delightfully summery. You could really stuff them with any cheese combination you want – Burrata or Mozzarella would be delicious, as would goat curd. I thought the fresh goat cheese mixed with ricotta added the perfect amount of sharpness without it overtaking the fragile freshness of the blossoms.

These would make an elegant accompaniment to cocktails before dinner, simply serve the blossoms on crostini (I’d advise cutting them in half if they’re on the larger size).  I’d love to know what other ways you guys are using this pretty summer treat! Please share any favorites you have in the comments section below.

Stuffed Raw Zucchini BlossomsIMG_5290
makes 24

24 zucchini blossoms
1/3  cup ricotta
3 ounces fresh goat cheese, at room temperature
1 tablespoon chives, chopped
zest of one lemon
salt and pepper to taste
honey for drizzling
24 crostini, if using for hors d’oeuvres

In a mixing bowl combine the ricotta, goat cheese, chives, and lemon zest until smooth. Season with salt and pepper to taste. Place the mixture into a piping bag or a plastic storage bag, cut off one corner when you’re ready to serve.  Pipe the cheese mixture into the zucchini blossoms, arrange on a platter (or on top of the crostini) and drizzle the platter with honey and a little more black pepper on top.


0 thoughts on “Stuffed Raw Zucchini Blossoms

  1. Hi Sally: I love zucchini blossoms but I admit I never ate them raw. Usually I stuff and fry or sometimes just light sauté in a little oil and use them in quesadilla’s(often seen in Mexican markets)or on a salad. I will have to try them your way. Thanks for the idea.

  2. Hi,!!!!!! As far as ı remember you have lived in Turkey, you probably know zucchini blossom dolma we cook,rice onions dill peppermint a little tomato lots of blackpepper and olive oil of course…just stuff the blossoms & bake….afiyet olsun

    1. That sounds delicious! I don’t think I was lucky enough to eat them when I lived in Turkey, but I’ll most certainly be giving this a try. Thanks for sharing your recipe!

  3. I’ve never seen a recipe for raw flowers before – this is very creative! I cooked them last year and it was hard even finding a recipe that didn’t involve deep frying. Love the sound of your recipe.

  4. The recipe seems amazing! I really didn’t know that the zucchini blossoms are edible! The dish looks delicious! Thanks for sharing! I would be very happy to try this recipe myself! Greets, Storage Norbury Ltd.

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