It is hard to believe a pile of pretty orange and white flowers can be transformed into a flavorful appetizer in a matter of minutes. If you’ve never made stuffed zucchini flowers, prepare to be amazed at how you can make a presentation-forward spring dish in a matter of minutes.
And if you were formerly a slave to battering and deep frying squash blossoms, this recipe is going to change up your plans for your spring harvest with this light and easy method for cooking stuffed squash blossoms.
As an Italian-America, I was no stranger to the joys of eating squash flowers as a child. But many Americans have never tried this joyful expression of spring’s bloom. If you’ve walked through a local farmer’s market at the right time of year, you’ve probably seen piles of blossoms, either attached to tiny squash or just jumbled into bags or paper cartons.
These are simply the flowers of the zucchini plant. There’s really nothing more exotic about them than that. Interestingly, the male plants will produce flowers but with no fruit but the female zucchinis will produce cute little baby zucchini behind them. And yes, these are the same kind of zucchini that will be sold in bountiful quantities a month or two later. In fact, if you grow zucchini, you can just pluck blossoms from your own garden for this stuffed squash blossom recipe.