Baked Stuffed Zucchini Flowers are a fun Italian appetizer with a crisp gluten-free panko crust exterior and a creamy ricotta and Parmesan interior wrapped up in a delicate zucchini blossom. Both baked and air fryer directions are included for a healthier twist on an old Italian classic recipe. We have even made a vegan (dairy-free) and gluten-free version too!
Table of Contents
What Does a Stuffed Zucchini Flower Taste Like?
The three adjectives we would use to describe this quick and easy baked zucchini blossoms are: crunchy, creamy, and dreamy goodness.
You are going to love this little Tuscan appetizer. The moment you bite into the super crunchy panko bread crumb exterior, you’re going to start smiling. Then, your teeth will sink into that delicate zucchini blossom. You will think this is best appetizer you have ever eaten.
But wait just a moment! The best is yet to come. Finally, you taste the cheesy dreamy, herbed goodness of the filling and your heart will melt. We have found it’s most beneficial to repeat this process at least 4-5 times BEFORE you serve it to family and friends. You know, quality assurance practices are important. Wink Wink!
Well don’t take our word for it, give this stuffed squash blossom recipe a try yourself. The boys gave it 2 thumbs up and proceeded to eat 16 each and asked if there were more.
Baked Not Fried
Have you ever tried a stuffed squash blossom baked and not fried?
We don’t know about you, but the fried version tastes good when you are first eating it but then, we just feel sick with all that oil or shortening. In addition, the aftermath of the greasy mess in the kitchen is a huge pain! Our baked version will give you all the culinary pleasures of the fried version but much healthier and cleanup is a snap.
Not only are BAKED zucchini flowers delicious, but you should try them in the AIR FRYER. Simply sublime! We have included both a baked recipe and air fryer zucchini blossoms in the recipe directions for your convenience. If you are looking for more quick and easy air fryer recipes, be sure to try our Chinese Eggplant with Garlic Sauce and Banana Spring Rolls.
What is a Zucchini Flower?
Did you know that the zucchini flowers (blossoms), sometimes referred to as squash blossoms or courgetti flowers, are edible? These squash blossoms bloom on zucchini (courgette), spaghetti squash and other types of summer squash. There are both male and female blossoms. After nature does its thing, baby zucchinis fruits are formed.
Cooking Zucchini Blossoms
When cooking zucchini blossoms, they do not have a floral taste. Instead, these blossoms taste like a mild zucchini. If you are growing summer squash in your garden, pick a few before the zucchini turn into huge life preservers. (smiling) We enjoy the delicate squash blossoms in our Homemade Tagliatelle Pasta with Zucchini Blossoms and in baked or air fried stuffed zucchini flowers.
Where to Find or Buy?
Believe it or not, you won’t be able to find zucchini blossoms at your local grocery store. However, you will find them when in season (late summer) at farmer’s markets and specialty shops. The best place to find or pick blossoms for Stuffed Zucchini Flowers is right in your own garden.
When to Pick Blossoms?
However, you can’t just pick zucchini flowers whenever or however you want. You must keep these things in mind if you want zucchini to grow in your garden.
- Choose some of the male flowers with the single pointy stamen instead of the female flowers which have a thick bulge inside the flower. Don’t pick all the male flowers or otherwise the female plants won’t be able to bear fruit. Yes, zucchinis are technically a fruit. Check out this article about Harvesting Zucchini to learn more.
- Don’t pick all the female plants. Once the female flowers are pollinated, they will grow with the actual zucchini fruit attached to the flower.
- Pick blossoms in the morning time.
- Use shears or a knife to cut the stem 1-2 inches below the flower.
- It is easier to clean the squash blossoms when the flowers are still open.
How to Clean
Follow these easy-to-follow steps for cleaning zucchini flowers…
- Do not wash the flowers under running water or they will be ruined. If you need to, take a slightly damp cloth, and remove any obvious dirt or bugs.
- They must be used right away and within 24-48 hours after picked is optimal. If you clean them right away while the flower is still opened, it is much easier. However, you can still clean them later with our easy method. Check our video below to watch how to clean a zucchini flower.
- It is best to keep the zucchini blossoms refrigerated until ready to use. If they have a long enough stem, put them in water in the refrigerator to preserve until use.
- Remove the outer 5 prong picker (calyx) on the outside of the flower at the top of the stem, where the flower meets the stem.
- Slice open the flower lengthwise. Open the flower with your fingers gently.
- Remove the stamen with scissors or knife and dust off the pollen.
- If zucchini blossom stem is long, trim so that about 1 inch remains
Ingredients : Baked Stuffed Zucchini Flowers
- Zucchini Squash Flowers – You can also use other squash blossoms like spaghetti squash or summer yellow squash too.
- Panko Breadcrumbs – We used our gluten-free homemade panko bread crumbs but you can also use store bought regular panko bread crumbs. Regular breadcrumbs really do not work very well. The panko breadcrumbs give this recipe that special crunch.
- Ricotta cheese – if you have dairy sensitivities or want to keep this recipe vegan, you can use a vegan ricotta cheese or even mashed firm tofu. Mashed firm tofu is delicious in our Vegetable Tofu Ricotta Lasagna too. It picks up whatever flavors you add and has a creamy texture.
- Parmesan Cheese – The king of cheeses is always best. However, if you need to keep dairy free, you can exchange with nutritional yeast.
- Basil – We used both fresh and dried basil in this recipe, only because we have a fresh basil plant growing on our window seal. However, you can use all dried basil for this recipe and that is just fine.
- Garlic – If it did not contain this ingredient, would it even be Italian. (smiling) Can also exchange 2 cloves of fresh garlic with ¼ teaspoon dried ground garlic or more as desired.
- Egg – This acts as a binder to help the panko breadcrumbs stick. If you want to keep it vegan/ dairy free, exchange with a plain dairy free yogurt. Just a very light coat.
- Marinara Sauce – this iconic sauce is a delightful to dip the stuffed zucchini flowers into. Sometimes, we also like to use a 3 – Minute Vegan Sun-Dried Tomato Pesto too. The sauces are completely optional for this zucchini flower recipe.
Hints For Success
- The secret to making your baked ricotta stuffed zucchini blossoms extra crispy is to first toast your panko breadcrumbs in the pan BEFORE coating your zucchini blossoms and the baking step. Alternatively, you can skip that step all together using the air fryer. (Recipe directions in the recipe card below for both baked and air fryer methods.)
- Spritz your ricotta stuffed blossoms with a light spray of olive oil on the baking sheet and on top of the prepared stuffed flowers before baking or air frying.
- If baking, line your baking sheet with parchment paper or aluminum for easy clean up.
- If using the air fryer, line the catcher tray with parchment paper for easy cleanup and spritz your air fryer tray with a little spray oil to prevent sticking.
- Do not overstuff the flower blossoms with ricotta mixture as this will make it difficult to close and seal.
- Set up an assembly line. Place your dish of stuffed zucchini blossoms first in line, next your beaten egg, then your toasted seasoned panko breadcrumbs and finally your lined baking sheet or air fryer tray. This makes it easier for processing and saves you time. Now you can dip, roll, and lay all in one easy motion.
- Bake or air fry your ricotta stuffed zucchini flowers, right before serving. Turn over halfway through the cooking process. (If using the air fryer method, spritz with spray oil after turned.) Best served hot out of the oven just like our Air Fryer Zucchini and Squash recipe.
Waste Not Want Not!
With the cost of food prices going up, using every ingredient to it’s full potential is not only frugal but delicious. Our forefathers knew this and that is why using zucchini blossoms in a recipe became popular. Why not make your own homemade panko bread crumbs with leftover bread. Be sure to check out our 17 Pantry Recipes for Emergency Preparedness making best with what you have on hand.
Frequent Asked Questions (FAQ’s)
Zucchini flowers can be stuffed with the ricotta cheese mixture and frozen up to 2 months in a sealed freezer safe container. However, we like to hold off on adding the panko breadcrumbs, so they stay crispy. On the day you want to bake or air fry. Prepare your herb panko bread crumb mixture and dip the stuffed squash blossoms in egg and roll in panko breadcrumbs. Bake or air fry as desired.
Zucchini flowers or squash blossoms can be purchased at farmer’s markets and specialty shops. The best way to find zucchini flowers is in your own vegetable garden.
Exchange the dairy-based ricotta cheese with a vegan ricotta cheese or mashed firm tofu. Swap out the Parmesan cheese with nutritional yeast. In addition, exchange the egg dip with a non-dairy yogurt to help the breadcrumbs stick.
Healthy World Cuisine is celebrating “Delicious Italy” with a whole segment of Italian Cuisine recipes to please your family and friends. Today we are going to start out with a delicious Baked Ricotta Stuffed Zucchini Blossoms, Dairy Free Bolognese Polenta Bites, Caprese Salad on a Stick and Healthy Ricotta Crostini. Please go pour yourself a glass of wine and let’s get this party started.
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Stuffed Zucchini Flowers (Baked & Air Fryer Recipe)
Equipment
- oven or air fryer
Ingredients
- 16 zucchini flowers or other squash blossoms
Seasoned Panko Breadcrumbs
- 1 cup Panko bread crumbs ( We used gluten-free panko bread crumbs)
- 2 teaspoons Dried Basil dried
- Salt and pepper to taste
Herbed Ricotta Cheese Mixture
- 1 cup Ricotta cheese (to keep vegan exchange with vegan ricotta cheese or mashed firm tofu)
- ¼ cup Parmesan cheese (to keep vegan exchange with vegan parmesan cheese or nutritional yeast)
- ⅓ cup Fresh Basil fresh chopped (or 1 teaspoon dried ground)
- 2 cloves Fresh Garlic peeled and minced or ¼ teaspoon dried ground garlic powder
- salt and pepper to taste
Preparation Ingredients
- 1 large Egg (vegan - substitute with ⅓ cup dairy free plain coconut or soy yogurt)
- Olive oil spray
- Marinara sauce or sun dried tomato sauce optional for dipping
Instructions
Baking Instructions (please note that we have separated instructions completely so there is one whole set for baking and one whole set for air fryer- That is why the instruction area is so long)
- Preheat oven to 400 degrees F or 200 degrees C.
- Clean and prepare zucchini blossoms. Do not wash them under running water or they will be ruined. If you need to, take a slightly damp cloth and remove any obvious dirt or bugs. Remove the outer 5 prong picker on the outside of the flower at the top of the stem, where the flower meets the stem.16 zucchini flowers
- Slice open the flower lengthwise. Open the flower with your fingers gently.
- Remove the stamen with scissors or knife and dust off the pollen.
- If zucchini blossom stem is long, trim so that about 1 inch remains.
- Toast the panko bread crumbs in a dry frying pan until golden brown over low-medium heat. About 3 minutes (keep your eye on the crumbs, stir and do not burn in pan as they brown quite quickly) Remove from pan onto a plate to cool. Add dried basil and salt and pepper to taste. Set aside2 teaspoons Dried Basil, Salt and pepper
- Make the ricotta herbed filling. In a medium bowl add the ricotta cheese, parmesan cheese, garlic, basil and salt and pepper to taste. (To Make Vegan, exchange the ricotta cheese with vegan ricotta or mashed firm tofu. In addition, exchange the Parmesan cheese with vegan Parmesan or nutritional yeast.)Salt and pepper, 1 cup Ricotta cheese, ¼ cup Parmesan cheese, ⅓ cup Fresh Basil, 2 cloves Fresh Garlic, salt and pepper
- In a medium bowl add either your beaten egg. (Vegan option- use ⅓ cup of dairy free plain yogurt. If yogurt is too thick just thin with a little almond milk or water – about 1-2 teaspoons as needed to be consistency of beaten egg. )1 large Egg
- Stuff the Zucchini Flowers. Place the ricotta herbed mixture in a baggie and cut the edge off or use a pastry bag and gently fill just enough stuffing to fill the zucchini blossoms so that the cheese can be covered by the flower. Close the flower and twist flower at the top to seal.
- Dunk the stuffed zucchini flower into either the egg (regular) or dairy free plain yogurt (vegan) on all sides to coat. Remove from mixture and then coat the exterior of the stuffed ricotta zucchini blossom with toasted herbed panko bread crumbs to cover all sides and edges.
- Place stuffed, dipped and coated zucchini flowers on to a lined parchment baking sheet or spray with a little olive oil. Bake for 18- 20 minutes or until golden brown and crispy. Sprinkle with a little salt upon exiting the oven.Olive oil spray
- Serve hot with a delightful warmed sun-dried tomato pesto sauce or marinara sauce and Enjoy!Marinara sauce or sun dried tomato sauce
Air Fryer Instructions
- Preheat air fryer to 400 degrees F or 200 degrees C and set timer for 15 minutes.
- Clean and prepare zucchini blossoms. Do not wash them under running water or they will be ruined. If you need to, take a slightly damp cloth and remove any obvious dirt or bugs. Remove the outer 5 prong picker on the outside of the flower at the top of the stem, where the flower meets the stem.
- Slice open the flower lengthwise. Open the flower with your fingers gently.
- Remove the stamen with scissors or knife and dust off the pollen.
- If zucchini blossom stem is long, trim so that about 1 inch remains.
- In a medium bowl add panko bread crumbs, dried basil and salt and pepper to taste. There is no need to toast bread crumbs, like you do with the baking method. The air fryer will toast the stuffed zucchini blossoms to a golden brown.
- Make the ricotta herbed filling. In a medium bowl add the ricotta cheese, parmesan cheese, garlic, basil and salt and pepper to taste. (To Make Vegan, exchange the ricotta cheese with vegan ricotta or mashed firm tofu. In addition, exchange the Parmesan cheese with vegan Parmesan or nutritional yeast.)
- In a medium bowl add either your beaten egg. (Vegan option- use ⅓ cup of dairy free plain yogurt. If yogurt is too thick just thin with a little almond milk or water – about 1-2 teaspoons as needed to be consistency of beaten egg. )
- Stuff the Zucchini Flowers. Place the ricotta herbed mixture in a baggie and cut the edge off or use a pastry bag and gently fill just enough stuffing to fill the zucchini blossoms so that the cheese can be covered by the flower. Close the flower and twist flower at the top to seal.
- Dunk the stuffed zucchini flower into either the egg (regular) or dairy free plain yogurt (vegan) on all sides to coat. Remove from mixture and then coat the exterior of the stuffed ricotta zucchini blossom with herbed panko bread crumbs to cover all sides and edges.
- Spray your air fryer basket with a little olive oil spray to prevent sticking. Place stuffed, dipped and coated zucchini flowers on to the air fryer basket. Spray ricotta stuffed blossoms with a little olive oil on one side. Air fry for about 7-8 minutes. Then turn the stuffed flowers over and spray the other side with a little olive oil spray. Place zucchini flowers back into the air fryer for the remaining 7-8 minutes or until golden brown and crispy. Sprinkle with a little salt upon exiting the air fryer.
- Serve hot with a delightful warmed sun-dried tomato pesto sauce or marinara sauce and Enjoy!
Video
Notes
- Do not wash the flowers under running water or they will be ruined. If you need to, take a slightly damp cloth, and remove any obvious dirt or bugs.
- They must be used right away and within 24-48 hours after picked is optimal. If you clean them right away while the flower is still opened, it is much easier. However, you can still clean them later with our easy method. Check our video below to watch how to clean a zucchini flower.
- It is best to keep the zucchini blossoms refrigerated until ready to use. If they have a long enough stem, put them in water in the refrigerator to preserve until use.
- Remove the outer 5 prong picker (calyx) on the outside of the flower at the top of the stem, where the flower meets the stem.
- Slice open the flower lengthwise. Open the flower with your fingers gently.
- Remove the stamen with scissors or knife and dust off the pollen.
- If zucchini blossom stem is long, trim so that about 1 inch remains
- The secret to making your baked ricotta stuffed zucchini blossoms extra crispy is to first toast your panko breadcrumbs in the pan BEFORE coating your zucchini blossoms and the baking step. Alternatively, you can skip that step all together using the air fryer. (Recipe directions in the recipe card below for both baked and air fryer methods.)
- Spritz your ricotta stuffed blossoms with a light spray of olive oil on the baking sheet and on top of the prepared stuffed flowers before baking or air frying.
- If baking, line your baking sheet with parchment paper or aluminum for easy clean up.
- If using the air fryer, line the catcher tray with parchment paper for easy cleanup and spritz your air fryer tray with a little spray oil to prevent sticking.
- Do not overstuff the flower blossoms with ricotta mixture as this will make it difficult to close and seal.
- Set up an assembly line. Place your dish of stuffed zucchini blossoms first in line, next your beaten egg, then your toasted seasoned panko breadcrumbs and finally your lined baking sheet or air fryer tray. This makes it easier for processing and saves you time. Now you can dip, roll, and lay all in one easy motion.
- Bake or air fry your ricotta stuffed zucchini flowers, right before serving. Turn over halfway through the cooking process. (If using the air fryer method, spritz with spray oil after turned.) Best served hot out of the oven.
Aubrey says
Soon it will be that time of year when the zucchini take over and we are forced to sneak them over to our neighbors under the cover of darkness
HWC Magazine says
Oh my goodness Aubrey, you are too funny but actually that is so true! Harvest some of these blossoms so you have less zucchini (i.e. flotation devices) to give away when they get too big. (smiling)
Caleb - Never Ending Journeys says
I didn't know you could eat zucchini flowers - very interesting to know! I love how you prepared them in this appetizer, too.
HWC Magazine says
Hi there Caleb! So glad we could introduce you to something new. We hope you give this recipe a try during zucchini season. Stay well and take care
Heidi | The Frugal Girls says
The varied textures sound so totally divine. I especially like how the air fryer provides that less-guilty crunch!
HWC Magazine says
Thanks so much Heidi! We bet you can't eat just one... Hope you give our stuffed zucchini blossoms a try soon.
Priya says
Ever had zucchini flowers before... this recipe sounds so yummmm....
HWC Magazine says
Thanks so much Priya. If you like zucchini, you will love stuffed zucchini flowers as they have a light and delicate flavor of zucchini in a delicate flower.
Shashi says
I have not had a zucchini flower and wow! These are epic ! Stuffed and baked with that breaded coating! Wow! Creamy crunchy deliciousness indeed!
HWC Magazine says
Thanks so much Shashi. These little appetizers are seriously addictive. Bet you can't eat just one. Wishing you a super week ahead.
Hannah says
Zucchini blossoms are a rare treat for me since I'm not so much for gardening. I'll have to hunt some down at the farmers market to try your recipe ASAP! I do love the air fryer approach.
HWC Magazine says
Hiya Hannah! Zucchini blossoms are such a rare treat. Found them at the market the other day and hoping that some of our neighbors with a garden bring us over a few blossoms as these are so addictive. We just got an air fryer this month and it really is a lifesaver, especially on these hot days. It does not heat up the house like turning the oven on in the middle of the hot summer.
Balvinder says
They look super yummy! I love zucchini fritters although I have only eaten the Indian way from ash gourd. Yours is a much better recipe with ricotta stuffing. Loved the video, too. Thanks for sharing the baking and airfrying option.
I hope this comment will go through as I have cleared all caches and cookies.
HWC Magazine says
Hiya Balvinder! So glad your comment went through and thank you so much. So delighted to hear that you enjoyed the video too. Sometimes, it is nice to see the process in action as well as written and step by step shots. Hope you give this Italian gluten-free version a go soon. Take Care and stay well.
John / Kitchen Riffs says
Quality assurance is SO important, isn't it? Glad to hear you were on the job. And sounds like your boys were working overtime. 🙂 Anyway, love this dish, and really like that you baked it -- much healthier. Thanks!
HWC Magazine says
(Smiling) No doubt John. Quality assurance is imperative. If you ever need any quality assurance experts for taste testing in your delicious kitchen, please let us know. You know, its a hard job, but someone must do it... (smiling) Take Care
Robin says
I love fried zucchini. Can't wait to try this.
HWC Magazine says
Thanks so much Robin. Take care and stay well.
Betty Davies says
Love zucchini blossoms! My favorite Italian restaurant has them on their menu so I had to try these! Really fun to make and much easier than I thought!
HWC Magazine says
We do too, Betty. Zucchini blossoms are in season right now so give this recipe a try. It is super easy. We love that little crunch with the creaminess of the ricotta.
Eha says
Have prepared zucchini blossoms for years but really welcome a new way . . .. have never crumbed or baked in this ,manner . . .
Eha Carr says
*laughter* Well, I already seem to have had my 'say' three years back . . . not that I can always access zucchini blossoms with ease, but have made and loved this and the new season is about to arrive . . . !! Am wondering how many market stalls you have to approach to get 32 blossoms for the boys to begin with . . . I guess you want a few too . . .
HWC Magazine says
Thank you Eha... You are always cracking us up! Lots and lots of Farmer market stalls for sure. Actually 32 is just a small snack for them. Stay well and take care
Katerina says
I love stuffed zucchini blossoms! They look absolutely mouthwatering!
Sherri Hall @ Watch Learn Eat says
You had me at "ricotta-stuffed" 🙂 This is such a great idea for an appetizer, using the blossoms! LOVE it!
HWC Magazine says
Thank you Sherri. Hurry and get the zucchini blossoms while they last. Such a short but delicious season for the zucchini.
mjskit says
I know what I'm going to be doing this week - picking squash blossoms. Already have the other ingredients, so a perfect dish for now. Thanks!
HWC Magazine says
So happy to hear that you have a garden ready for harvesting. Perfectly fresh and delicious this time of the year. Enjoy!
Pamela @ Brooklyn Farm Girl says
This is one garden loving recipe! Love how you did this with blossoms!
HWC Magazine says
Hello Pamela! I bet you garden is overflowing with zucchini right now and your green thumb. Hope you give it a try. Take Care