17 Zucchini Blossom Spring Recipes for a Unique Treat

Zucchini blossoms are a special gift from nature. They are full of flavor and can be used in many yummy recipes. You're about to discover a world of flavors that will make your taste buds happy.

As you explore these 17 recipes, you'll find unique treats that are perfect for spring. Your family and friends will love trying new dishes made with zucchini blossoms. Get ready to be amazed by the delicious world of zucchini blossom spring recipes!

1. Stuffed Zucchini Blossoms With Ricotta and Herbs

Delicate zucchini blossoms filled with ricotta and herbs.

Ingredients

• 12 zucchini blossoms
• 1 cup ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the zucchini blossoms and pat them dry with paper towels.
3. In a bowl, mix together the ricotta cheese, parsley, basil, garlic, salt, and pepper.
4. Gently fill each zucchini blossom with the ricotta mixture.
5. Drizzle the olive oil over the filled zucchini blossoms.
6. Place the stuffed zucchini blossoms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until the blossoms are tender and lightly browned.
8. Serve the stuffed zucchini blossoms warm.

2. Zucchini Blossom Fritters With Lemon Aioli

Crispy zucchini blossom fritters served with a tangy lemon aioli.

Ingredients

• 12 zucchini blossoms
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup lemon aioli
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Rinse the zucchini blossoms and pat them dry with paper towels.
2. In a bowl, whisk together flour, cornstarch, Parmesan cheese, parsley, and garlic.
3. Dip each zucchini blossom into the flour mixture, coating lightly.
4. Heat the olive oil in a deep frying pan over medium-high heat.
5. Fry the coated zucchini blossoms until golden brown and crispy, about 2-3 minutes per side.
6. Remove the fritters from the oil and drain on paper towels.
7. Serve the fritters warm with lemon aioli for dipping.
8. To make the lemon aioli, mix together lemon juice, garlic, and mayonnaise in a bowl.
9. Season the lemon aioli with salt and pepper to taste.
10. Refrigerate the lemon aioli for at least 30 minutes before serving.

3. Grilled Zucchini Blossoms With Burrata Cheese

Grilled zucchini blossoms paired with creamy burrata cheese make a delicious summer appetizer.

Ingredients

• 12 zucchini blossoms
• 1 ball of burrata cheese
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Fresh basil leaves, chopped

Instructions

1. Preheat grill to medium-high heat.
2. Rinse the zucchini blossoms gently and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, salt, and pepper.
4. Brush the mixture on both sides of the zucchini blossoms.
5. Grill the zucchini blossoms for 2-3 minutes on each side, until lightly charred.
6. Cut the burrata cheese into small pieces.
7. To serve, place a grilled zucchini blossom on each plate, top with a piece of burrata cheese, and garnish with chopped fresh basil leaves.

4. Zucchini Blossom and Tomato Salad

Fresh zucchini blossoms paired with juicy tomatoes create a delicious salad.

Ingredients

• 4 zucchini blossoms
• 2 large tomatoes
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1/4 cup shaved parmesan cheese
• Fresh basil leaves

Instructions

1. Rinse the zucchini blossoms gently and pat them dry with a paper towel.
2. Slice the tomatoes into 1/4-inch thick rounds.
3. In a large bowl, whisk together olive oil, minced garlic, salt, and pepper.
4. Add the sliced tomatoes to the bowl and gently toss to coat with the dressing.
5. Arrange the tomato slices on a serving plate or individual plates.
6. Place a zucchini blossom on top of each tomato slice.
7. Sprinkle shaved parmesan cheese over the zucchini blossoms.
8. Garnish with fresh basil leaves and serve immediately.

5. Sauteed Zucchini Blossoms With Garlic and Cherry Tomatoes

Sauteed Zucchini Blossoms With Garlic and Cherry Tomatoes is a light and flavorful spring dish.

Ingredients

• 12 zucchini blossoms
• 3 cloves of garlic
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves

Instructions

1. Rinse the zucchini blossoms and pat them dry with paper towels.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Add the cherry tomatoes and cook for 3-4 minutes until they start to release their juices.
5. Add the zucchini blossoms to the skillet and cook for 2-3 minutes on each side until tender.
6. Season with salt and pepper to taste.
7. Sprinkle the Parmesan cheese over the top and serve hot, garnished with fresh basil leaves.

6. Zucchini Blossom Risotto With Parmesan Cheese

Creamy zucchini blossom risotto with parmesan cheese is a delicious spring dish.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup zucchini blossoms, chopped
• 1/2 cup white wine
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the Arborio rice and cook for 1-2 minutes, until lightly toasted.
4. Add the white wine and cook until the liquid is almost completely absorbed.
5. Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
6. Repeat step 5, adding the broth in 1/2 cup increments, until the rice is cooked and creamy.
7. Stir in the chopped zucchini blossoms and cook for 2-3 minutes, until they start to soften.
8. Remove the skillet from the heat and stir in the grated parmesan cheese.
9. Season the risotto with salt and pepper to taste, then serve immediately.

7. Fried Zucchini Blossoms With Spicy Aioli

Crispy fried zucchini blossoms paired with spicy aioli.

Ingredients

• 12 zucchini blossoms
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup grated Parmesan cheese
• 1/4 cup spicy aioli
• 1 egg
• 1 cup panko breadcrumbs
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. In a bowl, whisk together flour, cornstarch, and Parmesan cheese.
2. Dip each zucchini blossom into the flour mixture, then the egg, and finally the panko breadcrumbs.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the breaded zucchini blossoms until golden and crispy, about 2-3 minutes per side.
5. Remove the fried zucchini blossoms from the oil and place on a paper towel-lined plate to drain excess oil.
6. Serve the fried zucchini blossoms with spicy aioli for dipping.
7. Season with salt and pepper to taste before serving.

8. Zucchini Blossom and Spinach Stuffed Shells

Delicate zucchini blossoms and spinach fill cooked pasta shells with creamy goodness.

Ingredients

• 12 jumbo pasta shells
• 1 package frozen chopped spinach, thawed and drained
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped zucchini blossoms
• 1 egg, beaten
• Salt and pepper, to taste
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions, then set aside.
3. In a bowl, combine spinach, ricotta cheese, Parmesan cheese, parsley, zucchini blossoms, and egg, mixing well.
4. Stuff each cooked pasta shell with the spinach and zucchini mixture.
5. Place stuffed shells in a baking dish, poured with marinara sauce.
6. Cover with shredded mozzarella cheese and bake for 25-30 minutes, or until golden brown.
7. Serve hot and enjoy.

9. Zucchini Blossom Omelette With Goat Cheese

A delicate omelette filled with zucchini blossoms and creamy goat cheese.

Ingredients

• 4 zucchini blossoms
• 2 eggs
• 1/4 cup goat cheese
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the zucchini blossoms and pat them dry with a paper towel.
2. In a bowl, whisk the eggs and season with salt and pepper.
3. Heat the butter in a non-stick skillet over medium heat.
4. Pour in the eggs and cook until the edges start to set.
5. Add the zucchini blossoms and goat cheese to one half of the omelette.
6. Fold the other half of the omelette over the filling.
7. Cook for an additional 2-3 minutes, until the cheese is melted and the eggs are cooked through.
8. Garnish with fresh parsley and serve warm.

10. Zucchini Blossom and Mushroom Cream Sauce

Delicate zucchini blossoms and earthy mushrooms in a rich cream sauce.

Ingredients

• 12 zucchini blossoms
• 1 cup mixed mushrooms
• 2 tablespoons butter
• 2 cloves garlic
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the zucchini blossoms and pat them dry with a paper towel.
2. In a large skillet, melt the butter over medium heat and add the garlic.
3. Add the mixed mushrooms and cook until they release their liquid and start to brown.
4. Add the zucchini blossoms and cook for 2-3 minutes on each side.
5. Pour in the heavy cream and bring the mixture to a simmer.
6. Reduce the heat to low and let the sauce cook for 5 minutes or until it thickens slightly.
7. Stir in the grated Parmesan and season with salt and pepper to taste.
8. Serve the zucchini blossoms and mushroom cream sauce hot, garnished with fresh parsley.

11. Baked Zucchini Blossoms With Feta and Mint

Delicate zucchini blossoms filled with feta and mint, baked to perfection.

Ingredients

• 12 zucchini blossoms
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse the zucchini blossoms and pat them dry with paper towels.
3. In a bowl, mix together the crumbled feta cheese, chopped fresh mint, and minced garlic.
4. Gently fill each zucchini blossom with the feta mixture.
5. Drizzle the olive oil over the filled zucchini blossoms and season with salt and pepper.
6. Place the filled zucchini blossoms on a baking sheet lined with parchment paper.
7. Bake for 15-20 minutes, or until the blossoms are tender and lightly golden.
8. Serve warm and enjoy.

12. Zucchini Blossom and Prosciutto Pizza

Delicious Italian-style pizza topped with zucchini blossoms and prosciutto.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 8 oz mozzarella cheese
• 6 zucchini blossoms
• 6 slices of prosciutto
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of 1/4 inch.
3. Spread the tomato sauce over the dough, leaving a 1/2 inch border.
4. Arrange the mozzarella cheese over the sauce.
5. Top the cheese with zucchini blossoms and prosciutto slices.
6. Drizzle olive oil over the pizza and season with salt and pepper.
7. Bake the pizza in the preheated oven for 15-20 minutes.
8. Remove from oven and let cool for a few minutes before serving.

13. Zucchini Blossom and Asparagus Soup

Delicate zucchini blossoms and asparagus blend in a creamy soup.

Ingredients

• 2 cups zucchini blossoms
• 1 pound fresh asparagus
• 2 tablespoons butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. In a large pot, melt the butter over medium heat and sauté the chopped onion until softened.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Add the asparagus and cook, stirring occasionally, until tender.
4. Add the zucchini blossoms, chicken broth, and heavy cream to the pot.
5. Bring the mixture to a simmer and cook until the soup has reduced slightly.
6. Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
7. Season the soup with salt and pepper to taste, then serve warm.

14. Pan-Seared Zucchini Blossoms With Brown Butter

Pan-Seared Zucchini Blossoms With Brown Butter is a delicious spring dish.

Ingredients

• 12 zucchini blossoms
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Rinse the zucchini blossoms and pat them dry with paper towels.
2. Heat 2 tablespoons of butter in a large skillet over medium heat.
3. Add the garlic and cook for 1 minute until fragrant.
4. Add the zucchini blossoms to the skillet and cook for 2-3 minutes on each side.
5. Remove the blossoms from the skillet and set them aside on a plate.
6. Add the remaining 2 tablespoons of butter to the skillet and cook until browned.
7. Return the zucchini blossoms to the skillet and sprinkle with Parmesan cheese.
8. Season with salt and pepper to taste, then garnish with chopped parsley.
9. Serve the pan-seared zucchini blossoms immediately.

15. Zucchini Blossom and Ricotta Gnocchi

Delicate zucchini blossoms elevate traditional gnocchi with ricotta and parmesan.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated parmesan
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 cup zucchini blossoms, chopped
• 1 tablespoon olive oil

Instructions

1. Combine ricotta, parmesan, flour, salt, and pepper in a bowl.
2. Add the egg and mix until a dough forms.
3. Fold in chopped zucchini blossoms.
4. Divide the dough into 4 equal pieces and roll into long ropes.
5. Cut the ropes into 1-inch pieces to form gnocchi.
6. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes.
7. Remove the gnocchi with a slotted spoon and drain excess water.
8. Heat olive oil in a pan and cook the gnocchi for an additional 2-3 minutes, until lightly browned.
9. Serve the gnocchi hot with your favorite sauce.

16. Zucchini Blossom and Zucchini Skewers With Tzatziki Sauce

Grilled zucchini and blossoms paired with invigorating tzatziki sauce.

Ingredients

• 1 medium zucchini
• 4 zucchini blossoms
• 1 cup Greek yogurt
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1 minced garlic clove
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 10 wooden skewers

Instructions

1. Preheat grill to medium-high heat.
2. Thread zucchini and blossoms onto skewers.
3. Grill skewers for 10-12 minutes, turning occasionally.
4. Combine yogurt, cucumber, onion, garlic, lemon juice, salt, and pepper in a bowl.
5. Chill tzatziki sauce in the refrigerator for at least 30 minutes.
6. Serve grilled skewers with tzatziki sauce.

17. Zucchini Blossom and Egg Breakfast Tart

A delicate and savory tart filled with zucchini blossoms and eggs.

Ingredients

• 1 sheet of frozen puff pastry, thawed
• 1/2 cup grated cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 12 zucchini blossoms
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Transfer the pastry to a 9-inch tart pan with a removable bottom.
4. In a bowl, whisk together the heavy cream, eggs, grated cheese, parsley, basil, salt, and pepper.
5. Arrange the zucchini blossoms in the tart shell, leaving a 1-inch border around the edges.
6. Pour the cream mixture over the zucchini blossoms.
7. Bake the tart for 35-40 minutes, or until the edges are golden brown and the center is set.
8. Remove the tart from the oven and let it cool for 10 minutes before serving.

Conclusion

You'll love these zucchini blossom recipes, even if you're not a fan of squash. Don't worry if you think they'll be bitter - they're surprisingly sweet and delicate, adding a unique twist to any dish, from stuffed blossoms to salads and pasta, making them a must-try for a fresh springtime meal.