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    Home

    Stuffed Squash Blossoms

    Published: Jun 17, 2019 · Modified: Jun 26, 2020 · 1 Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan fried. Serve them as a delicious summer appetizer!
    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan fried. Serve them as a delicious summer appetizer!
    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan fried. Serve them as a delicious summer appetizer!
    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan fried. Serve them as a delicious summer appetizer!
    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan fried. Serve them as a delicious summer appetizer!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan-fried. Serve them as a delicious summer appetizer!

    stuffed squash blossoms on a serving tray

    Summer is here.

    How do I know?

    The air is thick and humid, the fireflies are twinkling each night, and my garden is turning into a (somewhat controlled) jungle.

    The wildest part of my mini jungle is– the zucchini plants.

    They are MASSIVE.

    My zucchini plants are growing bigger and bigger, and are loaded down with SO MANY pretty yellow squash blossoms.

    And that means one thing– it’s time to eat the squash blossoms!

    Want more GARDEN-TO-TABLE ideas? Try these: Vegan Ratatouille, Homemade Tzatziki, Tomato Tarts, and Baked Eggplant Parmesan.

    zucchini blossoms
    Zucchini Blossoms Before Blooming
    zucchini blossoms
    Zucchini Blossoms

    Can I Use Any Kind of Flower for Stuffed Squash Blossoms?

    You can use blossoms from zucchini, summer squash, and winter squash to make stuffed squash blossoms.

    You could even use edible flowers from other plants (like cucumbers).

    Avoid using flowers from inedible gourd plants.

    Can I Buy Squash Blossoms?

    Maybe!

    If you’ve got a well-stocked farmer’s market nearby, you might find squash blossoms to buy.

    But– if you’re starting a garden and decide to plant your own squash, you can pick squash blossoms all summer long!

    Want to try it? You can buy zucchini seeds and other squash seeds online.

    No ground space for gardening? This is my favorite container gardening book: Container Gardening Complete

    zucchini blossoms
    Rinse Blossoms

    If I Pick the Squash Blossoms, Will I Still Have Squash?

    You sure will!

    Squash plants have both male and female flowers.

    The male flowers produce pollen, but zero fruit. Bees (and other pollinators) land on the male flower, and then carry the pollen over to the female flowers.

    The fruit (squash) grows with the female blossoms.

    What does that mean for you?

    If you want squash, pick (mostly) male flowers for your stuffed squash blossoms.

    Male vs. Female Squash Blossoms

    Not a biologist?

    Me either. I’m just a gardener.

    But don’t worry– it’s easy to tell the difference between male and female squash blossoms.

    Male squash blossoms grow on long stems away from the base of the plant.

    Remember– the male flowers are showing off for the bees.

    Female blossoms will grow closer to the base of the plant, and will develop a bulbous growth at the base of the flower.

    Want to see photos? Check out these photos from Gardening Know How.

    remove stamens from squash blossoms
    Remove Stamen from Blossoms + Prepare Cheese

    How to Store Squash Blossoms

    Squash blossoms open up in the morning, and it’s best to pick them early in the day.

    Wrap the stems in a damp paper towel, and store them in the fridge until you’re ready to use.

    Make these stuffed squash blossoms right away, or store the flowers for up to 2 days.

    Do I Have to Use Goat Cheese for Stuffed Squash Blossoms?

    Nope.

    I just happen to really love goat cheese, and I love that it’s easy to find packed with herbs!

    These stuffed squash blossoms would also be delicious with another soft cheese, such as Boursin or ricotta.

    how to stuff squash blossoms
    Add Cheese, Twist Flower Closed, Dip in Egg, Dip in Breadcrumbs
    frying stuffed squash blossoms
    Fry Until Both Sides Are Golden

    How to Make Stuffed Squash Blossoms

    Start by rinsing the flowers, and then take out the stamen.

    Next, stuff each flower with cheese. Twist the flower closed around the cheese.

    Dip the flowers in an egg wash, and then in breadcrumbs.

    Fry until golden, and serve them while they’re hot. Your guests will love these delicious bites of summer!

    Try serving these stuffed squash blossoms along with one (or more!) of these sauces: Balsamic Berry Sauce from The Hungry Bluebird, Chinese Five Spice Plum Jam or Tomato Peach Chutney from Running to the Kitchen.

    stuffed squash blossoms on a serving tray
    stuffed squash blossoms on a serving tray
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Stuffed Squash Blossoms

    These easy stuffed squash blossoms are filled with herbs and goat cheese, and then pan-fried. Serve them as a delicious summer appetizer!
    Author: Sarah Trenalone
    Prep Time10 mins
    Cook Time4 mins
    Resting Time1 min
    Total Time15 mins
    Course: Appetizer
    Cuisine: American
    Servings: 8 people
    Calories: 84kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 squash blossoms Leave about 5" of flower stem attached to blossom
    • 4 ounces goat cheese packed with herbs Alternatively, use plain goat cheese and add fresh herbs (like thyme, torn basil, or chopped rosemary)
    • 1 egg
    • ¼ cup oil I used a 6" pan. If using a larger pan, you may need more oil.
    • ¼ cup breadcrumbs
    • salt, to serve (optional)

    Instructions

    Prepare Ingredients:

    • Rinse blossoms and remove the flower stamen. Set aside to dry.
      zucchini blossoms
    • Soften cheese by microwaving for 30 seconds.
      Alternatively, let cheese sit at room temperature for 20 minutes before stuffing the blossoms.
    • Add egg and a splash of water to a bowl. Whisk.
    • Add breadcrumbs to a bowl.

    Stuff Squash Blossoms:

    • Add a small spoonful of cheese to each blossom (~ 1 tablespoon). Use more or less depending on the size of the blossom (you should be able to fully wrap the blossom around the cheese after stuffing).
      how to stuff squash blossoms
    • Twist flower around cheese.
    • Hold flower by the stem, and dip into the egg wash, and then roll in the breadcrumbs. Repeat with each flower.

    Fry Squash Blossoms:

    • Add oil to a small, heavy pan, and heat over medium heat until sizzling.
    • Add half of the squash blossoms to the oil, leaving the stem outside of the pan. Fry each side until golden, about 1-2 minutes per side. Repeat with remaining flowers.
      Tip: Use the flower stem to raise the flower out of the oil (to check the color), to flip the flower over while frying, and to pull the flower out of the oil.
      frying stuffed squash blossoms
    • After frying, rest flowers on a paper towel for about a minute. Serve immediately with extra salt if desired.
      stuffed squash blossoms on a serving tray

    Notes

    Nutrition info assumes 1 blossom per person.  Since approximately ⅛ a cup of oil and ¾ of the egg are leftover after preparing + frying, the nutrition calculations subtract the remaining egg and oil from the ingredients.

    Nutrition

    Calories: 84kcal (4%) | Carbohydrates: 3g (1%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 2g (13%) | Cholesterol: 12mg (4%) | Sodium: 79mg (3%) | Potassium: 7mg | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 195IU (4%) | Vitamin C: 0.6mg (1%) | Calcium: 26mg (3%) | Iron: 0.5mg (3%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Comments

    All commentsI made this
    1. Rose

      June 18, 2019 at 9:39 pm

      5 stars
      My zucchini only have the male blossoms so far, but I’ve been snipping them off to make these!! SO GOOOOOOD!

      Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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