Vegetables Zucchini 8 Ways to Serve 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 March 26, 2023 Share Tweet Pin Email Trending Videos Photo: © Fredrika Stjärne 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 to select a squash blossom recipe to try. 01 of 08 Summer Squash with Poblano, Queso Fresco, and Epazote Aubrie Pick Epazote is a leafy herb with a pungent, bright flavor, with notes of citrus, mint, and oregano. It lends a savory depth to the summer squash and pairs particularly well with dairy. Leaving the queso fresco in larger chunks allows it to soften slightly but not completely melt into the dish. Get the Recipe 02 of 08 Fried Zucchini Blossoms with Prosciutto and Mozzarella Greg Dupree Zucchini blossoms can be ordered online and are seasonally available at farmers markets. Prosciutto cotto and Parisian ham should be available at a well-stocked grocery store with a cheese counter; substitute cooked ham, if needed. Get the Recipe 03 of 08 Squash Blossoms with Pimiento Ricotta © Fredrika Stjärne Stuff raw blossoms with pimiento-laced ricotta for a light and fresh summer hors d'oeuvre. Get the Recipe 04 of 08 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. Get the Recipe 05 of 08 Squash Blossom Quesadillas © Sarah Bolla Squash blossoms' mellow flavor is sublime with melted cheese; serve them lightly wilted inside a quesadilla for a quick and ultra-satisfying treat. Get the Recipe 06 of 08 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. Get the Recipe 07 of 08 Asparagus and Zucchini Frittata © John Kernick Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese, and salumi, or for lunch with a green salad. Get the Recipe 08 of 08 Zucchini with Niçoise Olives and Burrata © Michael Turek Star chef and Top Chef judge Tom Colicchio captures the essence of zucchini by braising it quickly and then tossing it with briny olives. Vibrant orange squash blossoms accent the finished dish. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit