Okay, friends. Let’s talk about one of Mother Nature’s fanciest accessories: zucchini blossoms. They’re basically the supermodels of the veggie world—delicate, vibrant, and totally irresistible when stuffed with creamy mashed potatoes and baked to golden perfection. If you’ve never cooked with blossoms before, fear not. This Baked stuffed zucchini and squash blossoms recipe is your glow-up moment.
So roll up your sleeves and let’s turn your kitchen into an Italian grandma’s dream come true—with a twist of comfort food charm.
First, Let’s Talk Ingredients (aka: your shopping list)
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3 medium-size potatoes (starchy is sexy here)
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3 TBSP extra-virgin olive oil (plus a little extra for pan-drizzlin’)
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10 zucchini or squash blossoms (yes, they’re edible and magical)
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4 eggs (they do the heavy lifting)
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3 TBSP ricotta cheese (creamy dreams)
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3 TBSP freshly grated parmesan cheese (because flavor matters)
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1 TBSP minced fresh Italian parsley (for that herbal oomph)
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apply Sea salt & freshly ground black pepper to taste
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1 cup plain ol’ unflavored bread crumbs (for crunch factor)
Let’s Cook This Blossom Party
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Potato Prep: Wash those potatoes like they just came in from a muddy adventure. Boil ‘em—skins and all—in cold water for about 35 minutes, or until fork-tender. Drain, peel (careful, they’re steamy!), and mash them while they’re still hot and loving life.
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Mix Up the Magic:
In a bowl, add the mashed potatoes, 2 eggs, ricotta, parmesan, and parsley. Stir like you mean it. Taste and season with salt and pepper. This is your creamy, cheesy filling of dreams. -
Blossom TLC:
Gently rinse the zucchini or squash blossoms. Use scissors to carefully snip out the pistil (don’t blush, it’s a real thing) without tearing the petals. Think of it as blossom surgery—gentle hands, people. -
Get Ready to Bake:
Preheat your oven to 350°F (180°C). Line a baking pan with parchment paper and show it some love with a drizzle of olive oil. -
Assembly Line Time: Beat the remaining 2 eggs in a bowl. Pour your bread crumbs on a big plate. Now, using a piping bag (or a makeshift one with a Ziploc), gently fill each blossom with your luscious potato mix. Dip each one in the beaten egg, shake off the drippy bits, and roll lovingly in bread crumbs.
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Bake & Bloom:
Line your stuffed beauties in the baking pan. Give them a generous drizzle of olive oil and a sprinkle of sea salt. Pop in the oven for 30 minutes, or until the tops are golden, crispy, and begging to be eaten.
Hot Tip:
These are chef’s kiss served hot, but they’re also amazing slightly warm. Pair with a crisp white wine or a lemonade spritz and pretend you’re dining al fresco in Tuscany.
Final Thoughts Baked stuffed zucchini and squash blossoms
These Baked stuffed zucchini and squash blossoms are humble enough for a weekday meal but fancy enough to wow your dinner guests as a pre-dinner appetizer. Plus, anything that involves golden bread crumbs and creamy potato filling is a straight-up win in my book.
Now go forth and stuff those blossoms. Your taste buds will thank you.
Baked stuffed zucchini and squash blossoms
Equipment
- 1 meduim size sauce pot
- 1 baking pan with liner
- 1 oven
Ingredients
- 3 medium size potatoes
- 3 TBSP extra-virgin olive oil, plus some extra for greasing the baking pan
- 10 zucchini or squash blossoms
- 4 eggs
- 3 TBSP ricotta cheese
- 3 TBSP freshly grated parmesan cheese
- 1 TBSP fresh Italian (flat) parsley, minced
- sea salt to taste
- pepper to taste
- 1 cup unflavoured bread crumbs
Instructions
- Wash the potatoes, put them with their peel into a pot filled with cold water and boil for about 35 minutes or until tender. Drain, peel and mash still hot.
- Put the potatoes in a bowl, add 2 eggs, the ricotta cheese, the parmesan cheese, and the parsley. Stir, taste and season with salt and pepper.
- Clean the zucchini blossoms under the water, remove the inner pistil with a pair of scissors being careful not to brake the corolla.
- Preheat the oven to 350°F (180°C). Cover a baking pan with baking paper and pour some olive oil to grease.
- Beat two eggs in a soup plate and pour the bread crumbs on a large plate.
- One by one fill the zucchini blossom with the potatoes filling (you can use a sac-a-poche to help you), dredge in the beaten egg, shaking off the excess, dust evenly with the bread crumbs and lay in the pan.
- Drizzle with some extra-virgin olive and salt. Bake for about 30 minutes or until the surface is golden. Serve hot or warm.