Vegetables Zucchini 5 Ways to Cook with Squash Blossoms By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Updated on August 7, 2019 Share Tweet Pin Email Trending Videos Photo: © John Kernick One of the best ephemeral foods of summer is the humble squash blossom—a delicate, bright orange flower that grows on zucchini. They're not always easy to find, but if you're able to grab a few at your local farmers' market, you're in for a treat. They're absolutely delicious battered and fried—better yet, stuffed with a decadent lobster and mascarpone filling—and we also love them mixed with butter, as a light sauce to accompany spaghetti. Tempted? Read on for more squash blossom recipes you need to try. 01 of 05 Squash Blossoms with Pimento Ricotta FREDRIKA STJÄRNE Stuff raw blossoms with pimento-laced ricotta for a light and fresh summer hors d'oeuvre. Go to Recipe 02 of 05 Squash Blossom Quesadillas © Sarah Bolla Squash blossoms mellow flavor are sublime with melted cheese; serve them lightly wilted inside a quesadilla for a very quick and ultra-satisfying treat. Go to Recipe 03 of 05 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree Zucchini blossoms can be ordered online, and are seasonally available at farmer's markets. Prosciutto cotto and Parisian ham should be available at a well-stocked grocery store with a cheese counter; substitute cooked ham, if needed. Go to Recipe 04 of 05 Lobster-Stuffed Zucchini Blossoms Victor Protasio Delicate zucchini blossoms are made for filling and frying. We're giving this classic Italian appetizer a decadent spin with a lobster-and-mascarpone filling, though feel free to use lump crabmeat, cooked shrimp, or diced zucchini in place of the lobster. Go to Recipe 05 of 05 Spaghetti with Squash Blossom Butter and Summer Beans Charles Masters 2005 F&W Best New Chef Lachlan Mackinnon-Patterson adds a generous amount of crisp green and wax beans to this light summer pasta for crunch and body, so the dish uses fewer noodles. Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit