Zucchini flowers – the sweetest, most delicate part of the humble zucchini plant. While many of us are familiar with using zucchinis in a variety of dishes, the flowers often get overlooked, even though they’re just as versatile and delicious. But no longer! In this article, we’ll explore 18 mouth-watering recipes that showcase the beauty and flavor of zucchini flowers. From savory to sweet, and from breakfast to dinner, we’ve got you covered with ideas for using these lovely blooms in every meal.
Whether you’re a seasoned cook or just starting out, our collection of zucchini flower recipes is sure to inspire your next culinary creation. So without further ado, let’s dive into the world of zucchini flowers and explore the many ways they can elevate your cooking!
Stuffed Zucchini Flowers with Ricotta and Herbs
This recipe showcases the beauty of zucchini flowers, filled with a creamy ricotta mixture infused with fresh herbs. A perfect side dish or light meal for warm weather gatherings.
Ingredients:
– 12-15 zucchini flowers
– 1 cup whole-milk ricotta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh basil
– 1 clove garlic, minced
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together ricotta cheese, parsley, basil, garlic, salt, and pepper.
3. Stuff each zucchini flower with about 1 tablespoon of the ricotta mixture.
4. Place the stuffed flowers on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and bake for 15-20 minutes, or until the cheese is set and the flowers are tender.
Cooking Time: 15-20 minutes
Crispy Fried Zucchini Flowers with Lemon Aioli
Discover the delightful combination of crispy fried zucchini flowers and creamy lemon aioli. This simple yet impressive recipe is perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 medium zucchini, about 10-12 inches long
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Lemon aioli (recipe below)
Instructions:
1. Preheat the oil in a deep frying pan to 350°F.
2. Cut off the ends of the zucchini and slice it into 1-inch thick rounds.
3. Using a melon baller or a spoon, remove the insides of the zucchini rounds to create “flowers.”
4. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
5. Dip each zucchini flower into the buttermilk, then coat in the flour mixture, shaking off excess.
6. Fry the zucchini flowers in batches until crispy and golden, about 2-3 minutes per batch.
7. Drain on paper towels and serve with Lemon Aioli (recipe below).
Lemon Aioli Recipe:
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Serve chilled.
Cooking Time: About 15-20 minutes, depending on the number of zucchini flowers you fry at once.
Zucchini Flower and Goat Cheese Tart
This savory tart combines the sweetness of zucchini flowers with the creaminess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a light and refreshing summer dinner or as an appetizer for your next gathering.
Ingredients:
– 1 package frozen puff pastry, thawed
– 12-15 zucchini flowers (male flowers only)
– 8 oz goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange zucchini flowers on one half of the pastry, leaving a 1-inch border around the edges.
4. Sprinkle crumbled goat cheese and grated Parmesan over the zucchini flowers.
5. Fold the other half of the pastry over the filling, pressing edges to seal.
6. Brush with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until pastry is golden brown.
Cooking Time: 25-30 minutes
Zucchini Flower Frittata with Fresh Basil
Elevate your brunch game with this elegant and flavorful frittata, bursting with the sweetness of zucchini flowers and the brightness of fresh basil. Perfect for a summer morning or a special occasion.
Ingredients:
– 6-8 zucchini flowers
– 4 large eggs
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, Parmesan cheese, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
4. Arrange zucchini flowers on top of the onion mixture.
5. Pour egg mixture over the zucchini flowers.
6. Bake for 25-30 minutes or until eggs are set.
7. Garnish with chopped fresh basil leaves.
8. Serve warm, sliced into wedges.
Cooking Time: 25-30 minutes
Zucchini Flower Risotto with Parmesan
A creamy risotto infused with the delicate flavor of zucchini flowers and topped with a generous sprinkle of Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup zucchini flowers, cleaned and chopped
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. If using wine, add it to the pan and cook until absorbed.
5. Add 1/2 cup of warmed broth to the rice and stir until absorbed. Repeat this process, adding broth in 1/2-cup increments, until the rice is cooked and creamy (about 20-25 minutes).
6. Stir in the chopped zucchini flowers and cook for an additional 2-3 minutes.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Zucchini Flowers with Balsamic Glaze
Elevate your summer cooking with this simple yet impressive recipe that highlights the delicate flavor of zucchini flowers. Perfect as an appetizer or side dish, these grilled beauties are drizzled with a rich balsamic glaze.
Ingredients:
– 12-15 zucchini flowers (male flowers only)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Rinse zucchini flowers gently and pat dry with paper towels.
3. Brush both sides of the flowers with olive oil and season with salt and pepper.
4. Grill the flowers for 2-3 minutes per side, or until they have nice char marks and are slightly tender.
5. Meanwhile, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat.
6. Reduce glaze by half, stirring occasionally, until thickened (about 5 minutes).
7. Serve grilled zucchini flowers drizzled with warm balsamic glaze.
Cooking Time: 15-20 minutes
Zucchini Flower Tempura with Dipping Sauce
Elevate your summer cooking with this light and crispy tempura recipe featuring zucchini flowers, perfectly paired with a tangy dipping sauce. This easy-to-make dish is sure to impress at any outdoor gathering or dinner party.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 cup ice-cold water
– Vegetable oil for frying
– Zucchini flowers (about 12-15)
– Dipping Sauce (recipe below)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and baking soda.
2. Gradually add ice-cold water, stirring until smooth batter forms.
3. Dip each zucchini flower into the batter, allowing excess to drip off.
4. Heat about 1/2-inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry battered zucchini flowers for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil and drain on paper towels.
Dipping Sauce:
– 1 cup mayonnaise
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon sesame oil
Whisk all ingredients together until smooth. Serve with tempura zucchini flowers.
Zucchini Flower Pizza with Mozzarella and Cherry Tomatoes
Elevate your pizza game with this unique and flavorful combination of zucchini flowers, mozzarella cheese, and cherry tomatoes. This recipe is perfect for a summer evening or a special occasion.
Ingredients:
– 4-6 zucchini flowers
– 8 oz mozzarella cheese, sliced
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh basil leaves (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the zucchini flowers under cold water, pat dry with a paper towel.
3. Place the zucchini flowers on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the zucchini flowers and sprinkle with salt and pepper.
5. Top each flower with a slice of mozzarella cheese and a few cherry tomatoes.
6. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh basil leaves, if desired.
Cooking Time: 15-20 minutes
Zucchini Flower Pasta with Garlic and Olive Oil
This summer-inspired pasta dish showcases the versatility of zucchini flowers, pairing them with garlic, olive oil, and a hint of lemon. Perfect for a light and refreshing meal.
Ingredients:
– 12 zucchini flowers
– 8 oz pasta (linguine or spaghetti)
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-low heat. Add minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add zucchini flowers to the skillet and cook for 2-3 minutes, until slightly softened.
4. Combine cooked pasta, garlic-zucchini mixture, and reserved pasta water in a large bowl. Toss until well combined.
5. Season with salt, pepper, and lemon juice. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Zucchini Flower and Corn Fritters
These crispy fritters are the perfect way to enjoy the flavors of summer, with tender zucchini flowers and sweet corn filling. Perfect as an appetizer or side dish, they’re sure to be a hit at your next gathering.
Ingredients:
– 12-15 zucchini flowers
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1/4 cup panko breadcrumbs
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep frying pan to 375°F (190°C).
2. In a bowl, whisk together flour, paprika, garlic powder, salt, and pepper.
3. In another bowl, beat the egg and mix with corn kernels.
4. Stuff each zucchini flower with about 1 tablespoon of the corn mixture.
5. Dip each stuffed flower in the flour mixture, then roll in panko breadcrumbs to coat.
6. Fry fritters for 2-3 minutes on each side or until golden brown. Drain on paper towels.
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Zucchini Flower Soup with Saffron and Croutons
This refreshing soup is a perfect way to enjoy the sweetness of zucchini flowers during the warm summer months. The addition of saffron and croutons adds depth and crunch to this comforting dish.
Ingredients:
– 12-15 zucchini flowers
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt and pepper to taste
– Croutons (see below for recipe)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add zucchini flowers, broth, and saffron mixture. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flowers are tender.
4. Purée soup with an immersion blender or transfer to a blender in batches.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve warm, topped with croutons (see below).
Crouton Recipe:
– 1 baguette, cut into 1/2-inch cubes
– 2 tablespoons olive oil
– Salt to taste
Preheat oven to 350°F (175°C). Toss bread with oil and salt. Bake for 10-12 minutes or until crispy.
Cooking Time: 30-40 minutes
Zucchini Flower Quesadillas with Monterey Jack Cheese
Transform zucchini flowers into crispy, cheesy bites with this simple recipe. Perfect as a snack or appetizer.
Ingredients:
– 4-6 zucchini flowers (with stems)
– 1 cup shredded Monterey Jack cheese
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 large tortillas
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mix together shredded cheese and a pinch of salt and pepper.
3. Place a zucchini flower on one half of each tortilla, leaving a small border around the edges.
4. Sprinkle 1/4 cup of cheese mixture onto the zucchini flower.
5. Fold the other half of the tortilla over the filling to form a triangle or square shape.
6. Brush both sides of the quesadillas with olive oil.
7. Cook for 2-3 minutes on each side, until crispy and golden brown.
Cooking Time: 4-5 minutes per batch (2-3 quesadillas)
Enjoy your crispy Zucchini Flower Quesadillas with Monterey Jack Cheese!
Zucchini Flower and Mushroom Quiche
This quiche is a delightful twist on the classic French tart, featuring the sweetness of zucchini flowers and earthiness of mushrooms. It’s perfect for brunch or dinner, and can be served with a side salad or roasted vegetables.
Ingredients:
– 1 9-inch pie crust
– 2 cups sliced mushrooms (such as cremini or shiitake)
– 6-8 zucchini flowers, cleaned and patted dry
– 2 tablespoons butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a tart pan.
3. In a skillet, sauté the mushrooms, zucchini flowers, onion, and garlic until tender.
4. In a separate bowl, whisk together the heavy cream and grated cheese. Add salt and pepper to taste.
5. Arrange the mushroom mixture in the pie crust, then pour in the cream mixture.
6. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Zucchini Flower Caprese Salad
Experience the sweetness of summer with this refreshing salad featuring zucchini flowers and the classic flavors of Caprese.
Ingredients:
– 6-8 zucchini flowers
– 1 pint cherry tomatoes, halved
– 1/2 cup fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Rinse the zucchini flowers under cold water, pat dry with paper towels.
2. Arrange the zucchini flowers on a serving plate or platter.
3. Top each flower with a cherry tomato half, a slice of mozzarella cheese, and a drizzle of olive oil.
4. Drizzle balsamic vinegar over the salad in a zig-zag pattern.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh basil leaves, if desired.
Cooking Time: 10-15 minutes (prep time: 5 minutes)
Zucchini Flower and Prosciutto Rolls
A delicate and flavorful appetizer that combines the freshness of zucchini flowers with the savory richness of prosciutto.
Ingredients:
– 12-15 zucchini flowers, cleaned and drained
– 6 slices of prosciutto, chopped
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together the chopped prosciutto and Parmesan cheese.
3. Stuff each zucchini flower with about 1-2 tablespoons of the prosciutto mixture.
4. Roll up each flower tightly, securing with toothpicks if needed.
5. Place the rolls seam-side down on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the cheese is melted and the prosciutto is crispy.
Cooking Time: 12-15 minutes
Zucchini Flower Bruschetta with Ricotta Spread
A flavorful twist on classic bruschetta, this recipe combines the sweetness of zucchini flowers with the creaminess of ricotta spread. Perfect as an appetizer or light lunch.
Ingredients:
– 12-15 zucchini flowers
– 1 baguette, sliced into 1/2-inch thick rounds
– 1 cup ricotta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss zucchini flowers with olive oil, salt, and pepper on a baking sheet.
3. Roast for 10-12 minutes or until tender and slightly caramelized.
4. Meanwhile, spread ricotta cheese on toasted baguette slices.
5. Top each slice with roasted zucchini flowers and sprinkle with chopped parsley (if using).
6. Serve immediately.
Cooking Time: 15 minutes
Zucchini Flower and Shrimp Stir-Fry
This recipe combines the sweetness of zucchini flowers with the savory flavor of shrimp, all wrapped up in a quick and easy stir-fry. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 12 zucchini flowers
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Add the zucchini flowers and stir-fry for about 2 minutes, or until they start to soften.
6. Season with soy sauce and oyster sauce (if using), and sprinkle with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Zucchini Flower and Pesto Panini
This recipe combines the delicate flavor of zucchini flowers with the rich taste of pesto, all wrapped up in a crispy panini.
Ingredients:
– 4-6 zucchini flowers
– 2 tbsp. olive oil
– 1/4 cup pesto
– 4 slices of bread (Italian-style or baguette)
– 2 oz. mozzarella cheese, sliced
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together olive oil and pesto.
3. Brush the mixture onto one side of each bread slice.
4. Place a zucchini flower on each bread slice, followed by a slice of mozzarella cheese.
5. Place the other bread slice on top (pesto-side down).
6. Cook for 2-3 minutes or until the cheese is melted and the bread is toasted.
7. Serve immediately.
Cooking Time: 2-3 minutes per panini
Summary
Discover the delightful world of zucchini flower recipes! This article presents 18 mouth-watering dishes that showcase the versatility and flavor of these beautiful flowers. From savory to sweet, and from simple to indulgent, there’s something for every occasion. Enjoy stuffed zucchini flowers with ricotta and herbs, crispy fried ones with lemon aioli, or try your hand at a zucchini flower pizza with mozzarella and cherry tomatoes. Whether you’re in the mood for a light soup or a hearty stir-fry, this collection of recipes has got you covered.
