5 Ways to Cook with Squash Blossoms

Friulian Pasta with Zucchini and Zucchini Flowers
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

Squash Blossoms with Pimento Ricotta
FREDRIKA STJÄRNE

Stuff raw blossoms with pimento-laced ricotta for a light and fresh summer hors d'oeuvre.

02 of 05

Squash Blossom Quesadillas

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.

03 of 05

Fried Zucchini Blossoms with Prosciutto and Mozzarella

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.

04 of 05

Lobster-Stuffed Zucchini Blossoms

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.

05 of 05

Spaghetti with Squash Blossom Butter and Summer Beans

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.

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