Stuffed Zucchini Blossoms

Twisting and turning in palates of yellow, orange, and pale green, nature paints masterful strokes on squash blossoms as they emerge in summer. Their inimitable blooms certainly inspired Georgia O’Keefe one summer morning in her garden; her squash blossom painting brought fame to the overlooked flowers. I celebrate their beauty by eating them, though I’m curiously saddened when I blanket their loveliness in a dusting of breadcrumbs.

This recipe is delicious, and making them is not as hard as you would think.

I’ve learned the key to success is preparing the blossoms no later than 36 hours after purchase. The only place you can find fresh squash blossoms (aside from your garden) is at the Kerrytown Farmers Market, as they are far too fragile for the rigors of a grocery environment. I spoke with a gentleman from Donahee & Son’s farm on Wednesday and he assured me their table at the market would be stocked with the blossoms through the summer–maybe even into early fall.

I like to serve this dish as an appetizer with a light marinara sauce for dipping. They are also marvelous served over a bed of fresh salad greens simply tossed with a balsamic vinaigrette.

Recipe: Stuffed Zucchini Blossoms


  • 8 ounces soft (spreadable) goat cheese 1 tablespoon minced shallot (garlic or snipped chives may be substituted)
  • 1/3 cup chopped fresh herbs, such as thyme, tarragon and basil
  • 12 fresh squash blossoms
  • 1/2 cup white flour
  • 2 eggs, beaten
  • 1 cup panko (Japanese bread crumbs)
  • 1 cup canola oil, for frying


  1. Combine goat cheese, shallot and herbs and season to taste with freshly ground pepper.
  2. Form 12 rounded teaspoons of goat cheese. Carefully make a slit through each blossom, leaving the stem intact. Stuff each blossom with a teaspoon of the herbed cheese. (Refer to photo above.) Gently twist closed and set aside.
  3. In each of three bowls place flour, eggs and panko. Coat each blossom in flour, dip in egg, then completely coat in panko.
  4. Place oil in large sauté pan pan and heat to medium-high heat. Oil should sizzle when you put a bit of panko in it.
  5. Gently transfer each blossom to the hot oil and cook until golden brown,turning to brown all sides,about 4 minutes. Transfer blossoms to paper towels to drain. Serve.

Time: 45 minutes

Number of servings (yield): 12 fried blossoms

Copyright © Peggy Lampman’s dinnerFeed.

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